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Mac English's Squirrel Chowder Recipe

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This recipe for Mac English's Squirrel Chowder is from The Sibell-Costello Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-8 squirrels, pressure cooked or parboiled and deboned
10 cups squirrel broth (or beef broth)
5 medium potatoes, diced
2 medium onions, diced
2 stalks celery, diced
2 carrots, diced
1 tsp. each salt, black pepper, garlic powder
2 cubes chicken bouillon
2 oz. butter
8 oz. Velveeta cheese
4 oz. cream cheese
1 pint half-and-half
2 cans evaporated milk
Directions:
Directions:
Bring broth to a boil in a large pot. Add the vegetables, spices and bouillon. Simmer until the vegetables are tender. Add the squirrel meat and simmer 10 minutes. Add butter and cheeses, and simmer while stirring until cheese melts. Stir in the half-and-half and milk, warm through.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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