This recipe comes from Illinois - every year different organizations have a chowder - and every year people look forward to going to the event - just as many take a gallon to go (its hot & humid in Illinois). Its made outside in hugh pots over an open fire. Was originally made with squirrel - rabbit - beef - pork - chicken. This recipe has been thought up for home use and is very similiar to the age old chowder.
2 lb. Hamburger boiled
1 cooked chicken-run through blender (use some broth)
Vegetables:
6 Potatoes
6 Carrotts
6 stalks celery
4-5 onions
Boil all vegetables together until done.
Put vegetables in Blender using some of the juice (from boiling)
2 cans cream style corn
2 cans navy or great northern beans
1 can tomato sauce-same size can as corn & beans
Add 1 Tables. liquid smoke
Add all ingredients into large pot & keep on low heat.
This recipe freezes well.
Most things are run through the blender because the original chowder was cooked for such a long time - that was the consistency of it.