Editing Chowder (section)

===Southern Illinois===
{{main|Southern Illinois chowder}}
Southern Illinois chowder, also referred to as "downtown chowder",<ref name="Stern Stern 2011 p. 100">{{cite book | last1=Stern | first1=J. | last2=Stern | first2=M. | title=The Lexicon of Real American Food | publisher=Lyons Press | series=Globe Pequot Series | year=2011 | isbn=978-0-7627-6094-7 | url=https://books.google.com/books?id=mHBVnMl3nMkC&pg=PA100 | page=100 }}{{Dead link|date=December 2023 |bot=InternetArchiveBot |fix-attempted=yes }}</ref> is a thick [[stew]] or [[soup]] that is very different from the New England and Manhattan chowders. The main ingredients are beef, chicken, tomatoes, cabbage, lima beans, and green beans.<ref name="Stern Stern 2011 p. 100"/> Traditionally, [[squirrel]] meat was a common addition.<ref name="Stern Stern 2011 p. 100"/><ref>{{cite web|last=Wells |first=Len |url=http://www.courierpress.com/news/2008/aug/10/tradition-is-ingredientin-bone-gap-chowder/ |title=Tradition Is Ingredient in Bone Gap Chowder |work=Evansville Courier & Press |date=10 August 2008 |archive-date=1 December 2008 |access-date=12 January 2016 |archive-url=https://web.archive.org/web/20081201172804/http://www.courierpress.com/news/2008/aug/10/tradition-is-ingredientin-bone-gap-chowder/}}</ref> Southern Illinois chowder is a hearty dish that has been described as being closer in style to [[burgoo]] and [[Brunswick stew]] than coastal chowders.<ref name="Stern Stern 2011 p. 100"/>