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 uses it to shred the cabbage, slice the carrots and celery, and chop the onions in seconds._

    

       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 cooking water for a richer broth if you want.)  Then 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 Tablespoons salt
2 to 3 teaspoons pepper

Simmer all several hours over low heat until everything is well-cooked and flavors are thoroughly
blended, at least 5 or 6 hours.  Taste for seasonings before serving; it will probably need a bit more salt.
 
(These days Grandma Lyn likes to use only 1 pound of beef, and 3 pounds of chicken.  She
also adds a third can of limas and of corn as she likes lots of those vegetables in the soup.)

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