PENNSYLVANIA DUTCH CHICKEN CORN SOUP
1 (3 1/2 lb.) chicken or 3 1/2 lb. chicken parts
3 qt. water
1 lg. onion, diced fine
2 stalks celery, diced
1 tsp. ground white pepper
1 tbsp. salt
1/2 tsp. celery seed
2 1/2 c. whole kernel corn (yellow or white)
2 c. cream corn
1/2 can condensed cream of celery soup
In a large pot, place chicken, water, onion, celery, white pepper, salt and celery seed. Bring to a boil, then lower heat and cook for 2 hours. (If you
prefer using a pressure cooker, cook for 30 minutes after steam begins to rise.)
Once cooked, remove the chicken from the pot. Pick all the meat from the chicken discarding the skin, bones, grizzle and any excess fat. Dice the chicken
meat and return it to the pot. Add the kernel corn, cream corn and condensed celery soup to the pot. Enjoy.
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