Chicken And Corn Chowder
Chicken Corn Chowder
Last updated 6/12/2012 1:13:30 AM. Recipe ID 41958. Report a problem with this recipe.
Title: Chicken and corn chowder
Categories: Chicken, Soups & ste
Yield: 8 Servings
-Broiler-Fryer Chicken; cut
6 c Water
1 md Onion; sliced
3 md Stalks Celery (With Leaves);
-Finely chopped (About 1-1/2
1 md Carrot; chopped (About 1/2
2 ts Salt
1 cn (17 Ounces) Cream-Style Corn
2 Hard-Cooked Eggs; finely
1 c All-Purpose Flour
1/4 ts Salt
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.
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