Cherokee Chowder

This chowder, of Cherokee descent, is rich with meats and vegetables. Native Americans knew the trick of thickening soup with potato, a trick we only began to use when we tried to eliminate cream.

• 6 slices bacon
• 1 large rabbit, cleaned and cut in pieces
• 1 frying chicken, cleaned and cut in pieces
• 2 large onions, peeled and cut in wedges
• 2 large green peppers, seeded and cut in 1/2 inch pieces
• 1 whole red cayenne pepper
• 1/2 pound sliced mushrooms (or sliced, pieced, puffball)
• 1 pound carrots, peeled and sliced
• 3 medium potatoes, peeled and cut in 1/2 inch chunks
• 2 cups corn kernels

METHOD

In a large stew-pot cook bacon until done but not crisp. Add rabbit and chicken and cover completely with water. Cook, covered, until meat comes off the bones (about 1 hour and 20 minutes). Remove meat from stock and set aside to cool.

Meanwhile, bring stock back to a boil and add onion, green pepper, cayenne, mushrooms, carrots, potatoes and corn. Cook until potatoes are done, about 25 - 30 minutes.

While vegetables cook, remove meat from bones. Discard bones and shred meat.

As soon as potatoes are tender, remove about half of them from the broth and finely mash.

Add shredded meat to broth, stir in mashed potatoes to thicken. Season with salt and pepper to taste.

Serves: 8 - 10

Contributor: Cliff Lowe

click here to read more about native american cooking

 

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