Title: Chicken and Corn Chowder
Categories: Chicken, Soups & ste
Yield: 8 Servings

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

---------------------------------EGG RIVELS---------------------------------
1 c All-Purpose Flour
1/4 ts Salt
1 Egg

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