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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Amish Chicken Corn Chowder Recipe

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This recipe for Amish Chicken Corn Chowder is from Lucia & Matthew's 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:  
3-4 lb. stewing chicken;
4 qts. water;
1 1/2 cups chopped celery;
1 qt. fresh or frozen corn ( 2 cans corn );
4 Tbsp. butter;
1 onion chopped;
1/2 tsp. pepper;
salt and powdered chicken broth to taste (optional);
2-3 cups cooked noodles;
2 hard boiled eggs, chopped.
Directions:
Directions:
In a large kettle cover the chicken with water and cook until tender ( 2 hrs ) ... remove chicken and cool broth until fat rises to top. Skim fat. Cut chicken meat into small 1 inch pieces. Saute onion in butter (do not burn); add broth and celery and cook until celery is soft. Add corn and continue to cook for 20 minutes. If desired, add powdered chicken broth, salt and pepper to taste. Last add diced chicken meat, noodles and hard boiled eggs and heat to boiling point. Serve with home-baked bread and apple butter!!
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
2-3 hours
Personal Notes:
Personal Notes:
One of my favorites from the kitchen of Katie and Mannie Fisher; Bird-in-Hand, PA.

 

 

 

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