Title: Chicken corn chowder
 Categories: Poultry, Seafood, Soups
      Yield: 5 Servings
 
      4 lb Chicken wings
      8 c  Cold water
      1 ts Salt
     10 oz Package frozen corn
    1/4 ts Black pepper
    1/4 c  Parsley, chopped fine
 
  Place the chicken wings, water and salt in a soup kettle. Bring to
  rolling boil, and remove any froth which may gatther on top. Reduce
  heat to simmer and cook covered fro 1-1/2 hours.
  
  Strain soup abd allow the cbickin wings  to cool, Remove the meat
  from the bones. Discard the bones and the skin. Return the meat to
  the broth and again place over the heat. Bring to a simmer again and
  add tbe corn and black pepper. Cook for I5 minutes longer. Stir in
  the chopped parsley just before serving. Do not cover after the
  addition of the parsley or you will spoil its bright green color.
  Serve piping hot with oyster crackers.
  
  Makes 5 or 6 servings.