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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Pennsylvania Dutch Chicken Corn Chowder Recipe

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This recipe for Pennsylvania Dutch Chicken Corn Chowder is from Forest Gate Bunco Ladies Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 whole chicken
4 quarts water
1 onion, chopped
1/2 cup chopped celery
1/4 cup chopped parsley
Salt and Pepper to taste
2 teaspoons chicken bouillon
1 teaspoon poultry seasoning
1 cup uncooked noodles
3 hard boiled eggs
Directions:
Directions:
Cook chicken slowly in water with all ingredients except the corn, eggs, and noodles. Cook for 2 hours or until meat separates from the bone.

Remove chicken and take meat off the bones. Use only a small portion of the meat. The rest can be used for casseroles or sandwiches. Meat used in this chowder should be in bite-size pieces. Return meat to the broth - add the corn and cook approximately 30 minutes longer. Add noodles and cook until tender but not mushy.

Remove chowder from heat and add the hard boiled eggs. Serve immediately.
Number Of Servings:
Number Of Servings:
6

 

 

 

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