| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Dutch | Chicken, Soups & ste | 8 | Servings |
INGREDIENTS
| 1 | 3-To-3-1/2-Pound | |
| Broiler-Fryer Chicken | ||
| cut | ||
| up | ||
| 6 | c | Water |
| 1 | Onion, sliced | |
| 3 | Stalks Celery, With Leaves | |
| Finely chopped About | ||
| 1-1/2 | ||
| Cups | ||
| 1 | Carrot, chopped About 1/2 | |
| Cup | ||
| 2 | t | Salt |
| 1 | 17 Ounces Cream-Style Corn | |
| 2 | Hard-Cooked Eggs, finely | |
| chopped | ||
| 1 | c | All-Purpose Flour |
| 1/4 | t | Salt |
| 1 | Egg |
INSTRUCTIONS
Remove any excess fat from chicken. Place chicken giblets (except liver) and neck in Dutch oven. Add water, onion, celery, carrot and salt; heat to boiling. Skim foam from broth; reduce heat. Cover and simmer about 1-1/2 hours or until thickest pieces of chicken are done.Remove chicken from broth; cool chicken about 10 minutes or just until cool enough to handle. Remove chicken from bones and skin; cut chicken into small pieces. Skim fat from broth; return chicken to broth. Stir in corn and eggs. Heat to boiling; reduce heat. Sprinkle with Egg Rivel mixture; stir into soup. Simmer uncovered 10 minutes. 8 SERVINGS (ABOUT 1-1/3 CUP EACH) EGG RIVELS Mix all ingredients until mixture looks like cornmeal. Although often prepared with fish or shellfish, a chowder is actually any rich soup, usually milk-based, that contains solid ingredients. This Pennsylvania Dutch recipe is thick with diced chicken, tender corn kernel and rivels, diminutive dumplings that are added just a few minutes before the chowder is served. Source: Betty Crocker's Old-Fashioned Cookbook, c1990, 1992 ISBN #0-13-073693-7 Posted to MM-Recipes Digest V5 #029 by "Bill Spalding" <billspa@icanect.net> on Jan 29, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 248
Calories From Fat: 41
Total Fat: 4.6g
Cholesterol: 112.8mg
Sodium: 1071.1mg
Potassium: 446.2mg
Carbohydrates: 33g
Fiber: 3.5g
Sugar: 3.7g
Protein: 20.8g