By T. Edward Nickens

Mac English, the 77-year-old hunter behind the squirrel-dog revival in South Carolina's Piedmont Woods, shares his recipe for his New England-Style cream-based chowder, which draws crowds at English's regular squirrel feasts.

"Great day, squirrel chowder is the way to eat a squirrel," says English. "You can't help yourself, just eat till you are sick."

Mac English’s Squirrel Chowder

Ingredients
- 4 to 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
Bring broth to a boil in a large pot. Add the vegetables, spices, and bouillon. Simmer until 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 and warm through.