Title: Chicken and corn chowder
 Categories: Chicken, Soups & ste
      Yield: 8 Servings
 
      1    3-To-3-1/2-Pound
           -Broiler-Fryer Chicken; cut
           -up
      6 c  Water
      1 md Onion; sliced
      3 md Stalks Celery (With Leaves);
           -Finely chopped (About 1-1/2
           -Cups)
      1 md Carrot; chopped (About 1/2
           -Cup)
      2 ts Salt
      1 cn (17 Ounces) Cream-Style Corn
      2    Hard-Cooked Eggs; finely
           -chopped

MMMMM-------------------------EGG RIVELS------------------------------
      1 c  All-Purpose Flour
    1/4 ts 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.