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| Chicken Chowder
1 chicken carcass and giblets
7 1/2 cups of cold water
1 onion, sliced
3 stalks celery with leaves, chopped
1 carrot diced
1 1/4 teaspoons of salt
1 pound of cream style corn
1 hard boiled egg, finely chopped
1 cup of flour
1 egg, beaten |
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Break up chicken carcass and place in large kettle with giblets. Add water, onion, celery, carrot and 1 teaspoon of salt. Cover and simmer for 1 1/2 hours, skimming soup as needed. Remove carcass pieces and giblets from pot. Cut off all chicken meat and return to pot. Add the corn and simmer for 10 minutes. Add the chopped hard boiled egg. Adjust seasonings. Sift the flour and 1/4 teaspoon of salt together. Stir in beaten egg with a fork until mixture resembles cornmeal. Drop by spoonfuls into soup a few minutes before serving.
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