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Chicken Corn Chowder

Chicken Corn Chowder
By Pat Lawson on Saturday, February 8, 2014 at 12:27am

1 (3 pound) roasting chicken
2 T. butter or margarine
4 c. undiluted chicken broth
1 large onion, peeled and quartered
3 ribs of celery, including leaves
2? t. salt
3/4 t. pepper
1/4 t. saffron
8 oz. pkg. noodles, medium width
1? c. frozen corn
3 hard boiled eggs, chopped coarsely
2 T. fresh parsley, chopped

Rinse chicken and pat dry. Melt butter in a large stockpot and brown the whole chicken. Add 1 1/2 quarts 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 and more salt and pepper if desired. Makes more than 3 quarts.

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