Saturday, November 28, 2009

AuntCarol’s Chicken Corn Chowder

• 1 whole chicken (3 pounds or less)
• 2 tablespoons butter
• 1-1/2 quarts of water
• 1 box (32-oz.) chicken broth undiluted (or 4 cups)
• 1 large onion, peeled and quartered
• 3 ribs of celery, including leaves
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/4 teaspoon saffron
• 12 oz. package noodles, medium width
• 1 can creamed corn
• 1 can whole corn, drained
• 3 hard boiled eggs, chopped coarsely
• 1 tablespoon dried parsley
• a sprinkle of sugar, if desired
• more salt and pepper, if desired
• more chicken broth, if desired

Rinse chicken and pat dry. Melt butter in a large stockpot and brown the whole chicken. Add 1-1/2 quarts of water, broth, celery, onion, salt, pepper and saffron. Bring to a boil, then simmer, covered, for an hour until chicken is tender. Remove the chicken and add the corn and the noodles and cook until the noodles are soft. Remove the meat from the bones, cut into pieces and return to the pot. Add the eggs and parsley, even a little sprinkle of sugar and a little more salt and pepper to taste, and an extra can of chicken broth stirred in, if you want…

by: Aunt Carol

No comments:

Post a Comment