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Receta Chicken And Corn Chowder
by Global Cookbook

Chicken And Corn Chowder
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Ingredientes

  • 1 x 3-To-3-1/2-Lb. Broiler-Fryer Chicken, cut up
  • 6 c. Water
  • 1 med Onion, sliced
  • 3 med Stalks Celery (With Leaves), Finely minced (About 1-1/2 C.)
  • 1 med Carrot, minced (About 1/2 C.)
  • 2 tsp Salt
  • 1 can (17 Ounces) Cream-Style Corn
  • 2 x Hard-Cooked Large eggs, finely minced
  • 1 c. All-Purpose Flour
  • 1/4 tsp Salt
  • 1 x Egg

Direcciones

  1. Remove any excess fat from chicken. Place chicken giblets (except liver) and neck in Dutch oven. Add in water, onion, celery, carrot and salt; heat to boiling. Skim foam from broth; reduce heat. Cover and simmer about 1-1/2 hrs or possibly till thickest pcs of chicken are done.Remove chicken from broth; cold chicken about 10 min or possibly just till cold sufficient to handle.
  2. Remove chicken from bones and skin; cut chicken into small pcs. Skim fat from broth; return chicken to broth. Stir in corn and Large eggs. Heat to boiling; reduce heat. Sprinkle with Egg Rivel mix; stir into soup.
  3. Simmer uncovered 10 min.
  4. 8 SERVINGS (ABOUT 1-1/3 C. EACH)
  5. EGG RIVELS Mix all ingredients till mix looks like cornmeal.
  6. Although often prepared with fish or possibly shellfish, a chowder is actually any rich soup, usually lowfat milk-based, which contains solid ingredients. This Pennsylvania Dutch recipe is thick with diced chicken, tender corn kernel and rivels, diminutive dumplings which are added just a few min before the chowder is served.