Southern Illinois chowder

In Edwards County, Illinois, it refers to both the food and to the social gathering at which it is prepared and served.

Traditionally, the chowder time season commences when the first tomatoes ripen and closes with the first heavy frost.

[3] Chowder is usually cooked outside in large black kettles or cauldrons, ranging in size from 20 to 70 gallons.

[4] Chowder is usually considered ready when the ingredients have amalgamated into a fairly thick soup, usually taking four or more hours.

Towns that host chowder events include Elm River, Wynoose, Berryville, Noble, Claremont, Saint Francisville, Lancaster, Dundas, West Salem, Newton, Albion, and Bone Gap.