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Chicken and Corn Chowder
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
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.
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