*  Exported from  MasterCook  *
 
                            CHICKEN CORN CHOWDER
 
 Recipe By     : 
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Poultry                          Seafood
                 Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       lb           Chicken wings
    8       c            Cold water
    1       t            Salt
   10       oz           Package frozen corn
      1/4   ts           Black pepper
      1/4   c            Parsley, chopped fine
 
   Place the chicken wings, water and salt in a soup
   kettle. Bring to rolling boil, and remove any froth
   which may gatther on top. Reduce heat to simmer and
   cook covered fro 1-1/2 hours.
   
   Strain soup abd allow the cbickin wings  to cool,
   Remove the meat from the bones. Discard the bones and
   the skin. Return the meat to the broth and again place
   over the heat.  Bring to a simmer again and add tbe
   corn and black pepper. Cook for I5 minutes longer.
   Stir in the chopped parsley just before serving. Do
   not cover after the addition of the parsley or you
   will spoil its bright green color. Serve piping hot
   with oyster crackers.
   
   Makes 5 or 6 servings.
   
   Source: 'The Super Chicken Cookbook' by Iona Nixon
   Found by Fran McGee
  
 
 
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