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| Grandma Lyn grew up in southern Illinois farm country, where the annual town chowder-making and Homecoming drew people from many miles away. This meat-and-vegetable soup originally included bacon, butter, and even squirrels. It was cooked for hours in huge iron kettles over open fires in the streets of the town square, stirred with long wooden paddles, and when almost an unrecognizable mush, was pronounced ready to eat. Grandma Lyn's lighter version omits the fats (and the squirrels) and is served while the vegetables are still recognizable. You will need a 20-quart kettle or stockpot to hold this amount, but it freezes well. A food processor for shredding, slicing, and chopping speeds preparation time considerably. |
| GRANDMA LYN'S CHOWDER |
| 2 pounds beef stew meat, larger pieces cut in half 2 pounds boneless skinless chicken breasts, in one-inch chunks Simmer beef and chicken in 2 quarts water about 2 hours. Skim any foam. (You may use a can or two of chicken broth in place of part of the water for a richer broth if you want.) Add the following: |
| Two 16-ounce cans chicken broth 2-1/4 cups cubed potatoes (3 medium) 1-1/4 cups chopped onions 4 cups shredded cabbage 1 cup sliced celery 1 cup sliced carrots Two 16-ounce cans cut green beans Two 16-ounce cans green limas Two 16-ounce cans corn Two 16-ounce cans diced tomatoes (or 6 fresh, peeled and chopped) 2 to 3 Tablespoons salt 2 to 3 teaspoons pepper |
| Simmer all several hours over low heat until everything is well-cooked and flavors are thoroughly blended, about 5 to 6 hours. Taste for seasonings before serving; it will probably need a bit more salt. |
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| Animated Kitchen by KRISTI |
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