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| Chicken And Corn Chowder Recipe |
Category: Chicken
Rating:
N/A
Servings: 8
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Ingredients
1 3-to-3-1/2-pound broiler-fryer chic; ken, cut up
6 cup water
1 medium onion; sliced
3 medium stalks celery (with leaves); finely chopped (about 1-1
1 medium carrot; chopped (about 1/2 cup)
2 teaspoon salt
1 can (17 ounces) cream-style corn
2 hard-cooked eggs; finely chopped
----EGG RIVELS----
1 cup all-purpose flour
1/4 teaspoon salt
1 egg
Cooking Directions:
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 Crocker's Old-Fashioned Cookbook, c1990, 1992 ISBN #0-13-073693-7 Posted to MM-Recipes Digest V5 #029 by "Bill Spalding" on Jan 29, 1998
chicken,soups&ste
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