The recipe is 90 years old. Grandpa & Grandma (Beulah & Pete Wilkinson) attended the Wabash Presbyterian Church in Allendale, IL. and worked the Orio Chowder evey year until they passed. They worked their hands to the bone every year. The cemetery is located next to the church. The original recipe I have is hand written and dated...
1. This chowder may be prepared and frozen. You will need a large pot. Cover beef & suet with water, add bay leaves & stew until meat is tender. Shred the beef & return to the pot. Stew the chicken in the chicken broth & add enough water to cover the chicken (after cooked - remove skin & bones, shred meat & reserve chicken broth liquid). The broth from the chicken should be added to the beef pot. Add onions, celery, carrots, potatoes, simmer until carrots & potatoes are soft. Add corn, lima beans, green beans, tomatoes, salt & pepper to taste, add chicken. Simmer until all are well done. Add water as necessary to keep chowder at right consistency. Should be slightly thick, not soupy. Be sure to stir constantly to prevent chowder from scorching.
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