Southern Illinois Chowder
Encyclopedia
Southern Illinois Chowder is a thick stew/soup very different from the New England and Manhattan chowders
. The term "chowder" is of French-Indian origin. In Edwards County, Illinois
, it refers to both the food and to the social gathering at which it is prepared and served. It is believed to have been brought to the area by the earliest settlers, or "backwoodsmen". Traditionally, the chowder time season commences when the first tomatoes ripen and closes with the first heavy frost
.
Chowder is usually cooked outside in large black kettle
s or cauldrons, ranging in size from 20 to 70 gallon
s. Invariably prepared according to secret recipes, the ingredients are added to boiling water according to their cooking time, so that all are cooked and ready at the same time. The main ingredients are beef
, chicken
, tomato
es, cabbage
, lima bean
s, and green bean
s. Traditionally, squirrel
meat was a common addition. Chowder is usually considered ready when the ingredients have amalgamated into a fairly thick soup, usually taking four or more hours. The kettles must be stirred almost continuously so that the chowder does not "catch" on the base and scorch. This is accomplished using a wooden blade known as a "paddle". Measuring between eighteen to twenty-four inches long and six to eight inches wide, a paddle has had several bored holes through the blade and a handle attached at right angles. One cook will paddle the chowder - causing the bones to rise - and another cook, called "the bone picker," will use tongs to pick out bones as they separate from the meat.
In 1958, the County Commissioners of Edwards County, Illinois, proclaimed their county the "Chowder Capital of the World."
Chowder
In North America Chowder is a generic name for a wide variety of seafood or vegetable stews and thickened soups, often with milk or cream. Some varieties are traditionally thickened with crushed ship biscuit instead of flour, which is more usual...
. The term "chowder" is of French-Indian origin. In Edwards County, Illinois
Edwards County, Illinois
Edwards County is a county located in the U.S. state of Illinois. According to the 2010 census, it has a population of 6,721, which is a decrease of 3.6% from 6,971 in 2000...
, it refers to both the food and to the social gathering at which it is prepared and served. It is believed to have been brought to the area by the earliest settlers, or "backwoodsmen". Traditionally, the chowder time season commences when the first tomatoes ripen and closes with the first heavy frost
Frost
Frost is the solid deposition of water vapor from saturated air. It is formed when solid surfaces are cooled to below the dew point of the adjacent air as well as below the freezing point of water. Frost crystals' size differ depending on time and water vapour available. Frost is also usually...
.
Chowder is usually cooked outside in large black kettle
Kettle
A kettle, sometimes called a tea kettle or teakettle, is a small kitchen appliance used for boiling water. Kettles can be heated either by placing on a stove, or by their own electric heating element.- Stovetop kettles :...
s or cauldrons, ranging in size from 20 to 70 gallon
Gallon
The gallon is a measure of volume. Historically it has had many different definitions, but there are three definitions in current use: the imperial gallon which is used in the United Kingdom and semi-officially within Canada, the United States liquid gallon and the lesser used United States dry...
s. Invariably prepared according to secret recipes, the ingredients are added to boiling water according to their cooking time, so that all are cooked and ready at the same time. The main ingredients are beef
Beef
Beef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...
, chicken
Chicken (food)
Chicken is the most common type of poultry in the world, and is prepared as food in a wide variety of ways, varying by region and culture.- History :...
, tomato
Tomato
The word "tomato" may refer to the plant or the edible, typically red, fruit which it bears. Originating in South America, the tomato was spread around the world following the Spanish colonization of the Americas, and its many varieties are now widely grown, often in greenhouses in cooler...
es, cabbage
Cabbage
Cabbage is a popular cultivar of the species Brassica oleracea Linne of the Family Brassicaceae and is a leafy green vegetable...
, lima bean
Lima bean
Phaseolus lunatus is a legume. It is grown for its seed, which is eaten as a vegetable. It is commonly known as the lima bean or butter bean.-Origin and uses:...
s, and green bean
Green bean
Green beans , also known as French beans , are the unripe fruit of any kind of bean, including the yardlong bean, the hyacinth bean, the winged bean, and especially the common bean , whose pods are also usually called string beans in the northeastern and western United States, but can also be...
s. Traditionally, squirrel
Squirrel
Squirrels belong to a large family of small or medium-sized rodents called the Sciuridae. The family includes tree squirrels, ground squirrels, chipmunks, marmots , flying squirrels, and prairie dogs. Squirrels are indigenous to the Americas, Eurasia, and Africa and have been introduced to Australia...
meat was a common addition. Chowder is usually considered ready when the ingredients have amalgamated into a fairly thick soup, usually taking four or more hours. The kettles must be stirred almost continuously so that the chowder does not "catch" on the base and scorch. This is accomplished using a wooden blade known as a "paddle". Measuring between eighteen to twenty-four inches long and six to eight inches wide, a paddle has had several bored holes through the blade and a handle attached at right angles. One cook will paddle the chowder - causing the bones to rise - and another cook, called "the bone picker," will use tongs to pick out bones as they separate from the meat.
In 1958, the County Commissioners of Edwards County, Illinois, proclaimed their county the "Chowder Capital of the World."
See also
- Brunswick stewBrunswick stewBrunswick stew is a traditional dish, popular in the American South. The origin of the dish is uncertain, and there are two competing claims as to the place in the South where it originated, in addition to some claim to a German origin...
, a stew historically made with squirrel meat - BurgooBurgooBurgoo is a term used for many types of stew or porridge made from a mixture of ingredients.-North American usage:Burgoo is a spicy stew, similar to Irish or Mulligan stew, often served with cornbread or corn muffins....
, a traditional Mid-South stew now made in quantities at social gatherings - BooyahBooyah (stew)Booya or booyah is a thick soup of unknown origin made throughout the Upper Midwestern United States. Booya often requires up to two days and multiple cooks to prepare; it is cooked in specially designed "booya kettles" and usually meant to serve hundreds or even thousands of people. The name also...
, a stew popularly made and served at socials in Minnesota and Wisconsin - JeongolJeongolJeongol is a category of elaborate stews or casseroles in Korean cuisine. It is similar to the category of Korean stews called jjigae, with the main difference being that jjigae are generally made with only a single main ingredient, and named after that ingredient , while jeongol usually contain a...
, a chowder-like stew in Korean cuisine