Hot soup on a cold day makes me happy! This is perfect Snow Day Soup- easy to make and it makes a bunch! This soup comes Jeff Smith- The Frugal Gourmet
Amish Style Chicken Corn Chowder
Recipe adapted from Jeff Smith- The Frugal Gourmet
1 3-4 lb. Whole Chicken – Cut Up
3 Quarts of Water
2 Bay Leaves
2 cups of All Purpose Flour
Pinch of Kosher Salt
28 oz. of Frozen Corn
1 14 oz can of Creamed Corn
Extra Salt and Pepper to taste
Put Whole chicken in large pot with 3 quarts of water. Put in the pot 3 sprigs of parsley. About a tablespoon of salt, 2 bay leaves, and black pepper to taste. Bring the pot to a boil and cover. Cook Chicken on the stovetop covered for one hour.
Turn off heat and take off lid. Take out chicken and set aside and cool. Skim fat off the top of the chicken. Good tip- remove fat with a slotted spoon, then take the end piece off a loaf of bread and drag it across the surface of broth. Return broth to a boil.
Lightly beat two eggs and add to flour and salt. Mix it to create a crumbly mixture with pebble shaped flour pieces. To make the the rivels, once broth boils drop handfuls of the flour into the boiling soup. Boil for six minutes.
Take off skin and remove bones from the chicken. Cut up chicken into bite sized pieces.
Once the Rivels/dumplings are boiled add 28 oz. of frozen corn and the can of creamed corn. Stir and add the chicken meat. Allow the mixture to cook about 10 more minutes.
To finish cut up about a 1/4 cup of parsley and add to the finished soup.
Enjoy a mug full of warm, yummy, happy!