Cherokee Rabbit Chowder

[blackcrowheart]

Cherokee Rabbit Chowder
Categories: Native, Bacon, Rabbit, Chilies, Soups
Yield: 8 Servings

6 sl Bacon
1 lg Rabbit, cleaned and cut in
Pieces
1 Frying chicken, cleaned and
Cut in pieces
2 lg Onions, peeled and cut in
Wedges
2 lg Green peppers, seeded and
Cut in 1/2 inch pieces
1 Whole red cayenne pepper
1/2 lb Sliced mushrooms (or sliced,
Pieced, puffball)
1 lb Carrots, peeled and sliced
3 md Potatoes, peeled and cut in
1/2 Inch chunks
2 c Corn kernels

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.

From: Richard Lee Holbert