Chicken Corn Chowder
Ingredients
4 lb chicken wings
8 cup cold water
1 tsp salt
10 oz package frozen corn
1/4 tsp black pepper
1/4 cup parsley, chopped fine
Preparation
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 1-1/2 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
Servings: 5
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“That fellow Béchameil has all the luck! I was serving breast of chicken á la crème more than 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce.”
Duke of Escars, 17th century
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X. Marcel Boulestin, chef.
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