Southern Illinois Chowder

Southern Illinois Chowder

Southern Illinois Chowder is completely different from New England and Manhattan chowders. In Edwards County, Illinois, the term "chowder" is of French-Indian origin and means not only the actual chowder which is eaten, but also the social gathering at which it is made and eaten. It is very popular in the southern part of the United States and is believed to have been brought to this area by the earliest settlers, or "backwoodsmen". Traditionally, "chowder time" starts when the tomatoes ripen and closes with the first heavy frost.

Chowder is usually cooked outside in large black kettles or cauldrons, ranging in size from 20 to 70 gallons. The various ingredients, prepared with secret recipes, used in making chowder are added to the boiling water, according to their time for cooking, so that all of the ingredients become ready at the same time. The main ingredients of Southern Illinois chowder are beef, chicken, tomatoes, cabbage, lima beans, and green beans. Chowder is usually finished when the ingredients have cooked up into a fairly thick soup usually four or more hours. The kettles must be stirred almost continuously while cooking so that the chowder does not scorch. The stirring is accomplished with the use of a wooden blade from eighteen to twenty-four inches long and six to eight inches wide that has several holes bored in it. To the blade is attached a handle at right angles near the end of it. The stirring device is commonly referred as a "paddle."

In 1958, the County Commissioners of Edwards County, Illinois, proclaimed their county the "Chowder Capital of the World."

References

*Edwards County Historical Historical Society, Albion, Illinois, A History of Edwards County, Illinois Volume One 1980
*cite web | url = http://www.courierpress.com/news/2008/aug/10/tradition-is-ingredientin-bone-gap-chowder/ | title = Tradition is ingredient in Bone Gap Chowder | accessdate = 2008-08-23 | author = Wells, Len | publisher = Evansville Courier Press

ee also

*Jeongol, a chowder-like stew in Korean cuisine


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