CHICKEN AND CORN CHOWDER

SERVES 6

Chicken and Corn Chowder is very popular in Pennsylvania Dutch and Amish country. This is a very easy recipe, but takes a little time if you cook the chicken from scratch. For a quick version on a busy night, cook the chicken several days ahead and refrigerate until you need it. The soup will come together in no time. I hope you enjoy.

INGREDIENTS

One whole chicken, about 3 pounds

Approximately 1 quart low-sodium chicken broth

Water, as needed

Salt and pepper to taste

1 rib celery

1 large carrot

1 medium onion, peeled

1 sprig parsley or 1 tablespoon dried

1 bay leaf

2 cups diced potatoes

2 pounds (4 cups) fresh or frozen corn kernels

6 hard-cooked eggs, chopped

1 cup chopped fresh parsley or 2 tablespoons dried

1 cup heavy cream

Place the chicken in a large pot with the broth and enough water just to almost cover the chicken. Add the salt and pepper, celery, carrot, onion, 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, discard most of the fat, 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.

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