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Chicken and Corn Chowder
Categories: Onion, Carrot, Cream, Celery, Corn, Egg, Soups, Chicken
one 3 - 3-1/2 pound chicken
6 cups of water
1 medium onion, sliced
3 medium stalks celery, with leaves
1 medium carrot, chopped, abut 1/2 cup
2 teaspoons of salt
one 17 ounce can of cream-Style Corn
2
hard-cooked eggs, finely chopped
Egg Rivels
1 cup of All-Purpose Flour
1/4 teaspoon of Salt
1 Egg
Remove any excess fat from chicken. Place chicken giblets (except liver) and neck in Dutch Oven . Add water, onion, celery, carrot and salt; heat to boiling. Skim foam from broth; reduce heat. Cover and simmer about 1-1/2 hours or until thickest pieces of chicken are done. Remove chicken from broth; cool chicken about 10 minutes or just until cool enough to handle. Remove chicken from bones and skin; cut chicken into small pieces. Skim fat from broth; return chicken to broth. Stir in corn and eggs. Heat to boiling; reduce heat. Sprinkle with Egg Rivel mixture; stir into soup. Simmer uncovered 10 minutes. 8 SERVINGS (ABOUT 1-1/3 CUP EACH) EGG RIVELS Mix all ingredients until mixture looks like cornmeal. Although often prepared with fish or shellfish, a chowder is actually any rich soup, usually milk-based, that contains solid ingredients. This Pennsylvania Dutch recipe is thick with diced chicken, tender corn kernel and rivels, diminutive dumplings that are added just a few minutes before the chowder is served. Source: Betty Crockers Old-Fashioned Cookbook, c1990, 1992 ISBN #0-13-073693-7 Posted to MM-Recipes Digest V5 #029 by "Bill Spalding" <billspa@icanect.net> on Jan 29, 1998
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