You'll need 4 squirrels, any size. The large males are kinda tuff at the limb area so jus' use the back and rib meat. Any size female will do. They're all tender. Crock Pot
2 cans of whole kernel corn-don't drain
6-8 redskin spuds- washed, chunked 'n' leave the skins on. They're good for ya.
3-4 Tablespoons of sour cream.
2 Tablespoons butter
1 cup of half and half
2 cans of condensed mushroom soup
After dressin' the squirrels ( I like to soak mine overnight in a salt brine. Then rinse and use.) put 'em in a crock pot and cover with water.
Set pot on high.
Add one bay leaf.
Some Old Bay seasoning - about 1 Tablespoon.
A bunch of green onions. A bunch bein' what you'd get as a bunch in the store. Use the greens and all and jus' cut 'em up in small pieces. and add to the Slo-pot.
Put it on high and cook for 4-5 hrs.
At the end of that time remove the squirrels and allow to cool a tad.
Reserve 2 cups of the fluid from the crock pot and chuck the rest.
Put the broth back in the pot along with the other ingredients plus another Tablespoon of Old Bay and start pullin' squirrel.
Add the meat to the chowder and allow the spuds to cook up nice 'n' tender.
Add some biscuits and coleslaw and you're ready to chow.