Old Time Wisconsin Booyah !

Colleen Sowa


There are many versions of this wonderful recipe, people actually argue over what ingredients should or shouldn't be in it!

People also argue if it is a chowder, a soup or a stew!

Many nationalities claim it as their recipe, so I won't go into that, don't want more arguing! LOL

You can have this as thick or thin as you like it by adding more broth or water.
One thing is for sure, when you make it.... what a wonderment of melded flavors is created! Enjoy!
**You can add or omit what items your family likes, perhaps add more cabbage? Omit the pork and beef?
These are my photos

pinch tips: How to Brown Chicken



15 to 20


35 Min


2 Hr 5 Min


Stove Top



4 Tbsp
butter (for browning chicken and other meats)
1 large
whole stewing chicken cut up into parts (browned)
1 1/2 lb
each: beef and pork (cubed and browned)
1 large
rutabaga (peeled and cubed)
3 lb
carrots (cut large)
4 lb
potatoes (cut large)
entire stalk celery (chopped)
3 large
onions (chopped large)
1 small
head cabbage (either chopped or shredded)
beef bouillon cubes
lemon (pulp, juice and zest)
6 clove
garlic (minced)
1 tsp
each: pepper, garlic powder, sage
2 qt
tomatoes (or 8 large fresh ones)
1 can(s)
each: corn, green beans, kidney beans navy beans
1 c
1 small
bag frozen peas (or fresh)
water enough to cover meats and veggies.


beef or chicken broth can be added for desired amount of liquid.

Directions Step-By-Step

Cut up the chicken into parts. Brown in skillet in 2 Tablespoons butter (can use olive oil).

Place the browned chicken into a large pot and just barely cover with water (some of the water should be used to clean drippings from skillet and add to the pot for flavor.

Bring to a hard boil for 10 minutes. Turn down the heat to high simmer.
Cut up the beef and pork into cubes. Brown them in skillet with 2 Tablespoons of butter. Place meat in pot with chicken parts and simmer. Add water to the skillet to aquire the drippings to add to the pot.
Peel and cube the rutabega and add to the pot.
Peel and cut up the carrots. Add to the pot.
Chop up the celery and onion and add to the pot.
Chop up the cabbage and add to the pot.
Peel the potatoes and cut into chunks. Add to the pot.
Add the rice to the pot along with two cups of hot water or broth.
When the rice is cooked: Add the bouillon cubes, lemon zest, pulp and juice, minced garlic, spices, tomatoes, green beans, kidney beans and navy beans.

Simmer 10 minutes longer. Stirring so the rice doesn't stick and burn. Add the frozen (or fresh) peas. It will be ready to serve in about 2 minutes!

**** Add water or broth while cooking if needed. Some make this like a soup, some make it like a stew or a chowder..... doesn't matter... it is all good!

About this Recipe