Chicken Corn Chowder

* Exported from MasterCook *

CHICKEN CORN CHOWDER

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Poultry Seafood
Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb Chicken wings
8 c Cold water
1 t Salt
10 oz Package frozen corn
1/4 ts Black pepper
1/4 c 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 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



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