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    CHEROKEE CHOWDER


    Source of Recipe


    CHITTERLINGS.COM


    List of Ingredients


    • 6 SLICES BACON
    • 1 LARGE RABBIT, CLEANED AND CUT INTO PIECES
    • 1 FRYING CHICKEN, CLEANED AND CUT INTO PIECES
    • 2 LARGE ONION, PEELED AND CUT INTO WEDGES
    • 2 LARGE GREEN PEPPERS, SEEDED AND CUT ITO 1/2 INCH PIECES
    • 1/2 LB. SLICED MUSHROOMS
    • 1 LB. CARROTS, PEELED AND SLICED
    • 3 MEDIUM POTATOES, PEELED AND CUT INTO 1/2 INCH PIECES
    • 2 CUPS CORN KERNELS


    Instructions


    1. IN A LARGE STEW POT COOK BACON UNTIL DONE BUT NOT CRISP, ADD RABBIT AND CHICKEN AND COVER COMPLETELY WITH WATER.
    2. COOK, COVERED, UNTIL MEAT COMES OFF THE BONE, ABOUT 1 HOUR AND 20 MINUTES
    3. REMOVE MEAT FROM STOCK AND SET ASIDE TO COOL.
    4. BRING STOCK BACK TO A BOIL AND ADD ONION, GREEN PEPPER, MUSHROOMS, CARROTS, POTAOES AND CORN. COOK UNTIL POTATOES ARE DONE ABOUT 25-30 MINUTES.
    5. WHILE VEGETABLES COOK, REMOVE MEAT FROM BONES. DISCARD BONES AND SHRED MEAT.
    6. AS SOON AS POTATOES ARE TENDER REMOVE ABOUT HALF OF THEM AND FINELY MASH.
    7. ADD SHREDDED MEAT TO BROTH, STIR IN MASHED POTATOES TO THICKEN.
    8. SALT AND PEPPER TO TASTE.
 

 

 

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