Recipe - Chicken Corn Chowder

4 pound Chicken wings
8 cup Cold water
1 teaspoon Salt
10 ounce Package frozen corn
One fourth teaspoon Black pepper
One fourth cup Parsley, chopped fine

Place the chicken wings, water and salt in a soup kettle. Bring to rolling
boil, and remove any froth which may gatther on top. Reduce heat to simmer
and cook covered fro 1One half hours.

Strain soup abd allow the cbickin wings to cool, Remove the meat from the
bones. Discard the bones and the skin. Return the meat to the broth and
again place over the heat. Bring to a simmer again and add tbe corn and
black pepper. Cook for I5 minutes longer. Stir in the chopped parsley just
before serving. Do not cover after the addition of the parsley or you will
spoil its bright green color. Serve piping hot with oyster crackers.

Makes 5 or 6 servings.

Source: 'The Super Chicken Cookbook' by Iona Nixon Found by Fran McGee

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini