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Best Southern Illinois chowder in Toronto

“A thick stew brought by backwoods settlers, tied to tomato season and the social fabric of Edwards County.”

Southern Illinois chowder

What the real thing tastes like

Southern Illinois chowder is a thick stew or soup, very different from the New England and Manhattan chowders. In Edwards County, Illinois, it refers to both the food and to the social gathering at which it is prepared and served. It is believed to have been brought to the area by the earliest settlers, or "backwoodsmen". Traditionally, the chowder time season commences when the first tomatoes ripen and closes with the first heavy frost. Possibly brought from Virginia and the Carolina's as their version is called Brunswick Stew.

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Southern Illinois chowder is a thick, deeply savory stew that breaks from the clam-forward traditions of New England and Manhattan. Born from the earliest settlers' kitchens—possibly carried down from Virginia and the Carolinas as Brunswick Stew—it's tied to the rhythms of the garden: the season opens when tomatoes hit their peak ripeness and closes with the first hard frost. In Edwards County, the dish is inseparable from its social ritual, a gathering that's as much about community as it is about the bowl.

Order it here when it has

  • distinctly regional
  • seasonal tradition
  • social centerpiece
  • rooted in early American foodways

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