CHICKEN AND CORN CHOWDER

SERVES 6

Chicken and Corn Chowder is very popular in Amish country. I have had several requests for it. Hope you enjoy.

INGREDIENTS

1 3-pound chicken

1 qt. water or substitute low-salt chicken broth

Salt and pepper to taste

1 rib celery

1 sprig parsley or 1 tbsp dried

1 medium onion

1 bay leaf

2 cups diced potatoes

2 pounds (4 cups) fresh or frozen corn kernels

6 hard-boiled eggs, chopped

1 cup chopped fresh parsley or 2 tbsp dried

1 cup heavy cream

Place the chicken in a large pot with the water, salt and pepper, celery, sprig of parsley, and bay leaf. Bring to a boil; reduce heat. Cover and simmer until tender, about 1-1/2 hours. Remove chicken from pot. Discard the skin and bones. Chop the meat into desired-size pieces but not too small. Strain the broth and return to the pot. Add the potatoes and cook, covered, until tender, about 30 minutes. Add the corn and cook until tender and hot, about 5 minutes. Add the eggs and taste for seasoning. Stir in the cream and heat just until ready to boil. Stir in the parsley and serve.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.