Recipe - Chicken And Corn Chowder

1 3To31/2Pound
BroilerFryer Chicken; cut
up
6 cup Water
1 md Onion; cut or sliced up
3 md Stalks Celery (With Leaves);
Finely chopped (About 11/2
Cups)
1 md Carrot; chopped (About 1/2
Cup)
2 teaspoon Salt
1 cn (17 Ounces) CreamStyle Corn
2 HardCooked Eggs; finely
chopped

EGG RIVELS
1 cup AllPurpose Flour
One fourth teaspoon 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 11/2
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 11/3 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 milkbased, that contains solid ingredients. This
Pennsylvania Dutch recipe is thick with minced chicken, tender corn kernel
and rivels, diminutive dumplings that are added just a few minutes before
the chowder is served.

Source: Betty Crocker's OldFashioned Cookbook, c1990, 1992 ISBN
#0130736937
Posted to MMRecipes Digest V5 #029 by "Bill Spalding"
billspa@icanect.net on Jan 29, 1998