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Cherokee Chowder




Source of Recipe


the web


List of Ingredients




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



Recipe



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