Pennsylvania Dutch Chicken-Corn

Pennsylvania Dutch Chicken-Corn

Serves: 12
 
 
Chicken and Poultry
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Pennsylvania Dutch Chicken-Corn, you'll need:
  • 4 lb stewing chicken
  • 3 qt cold water
  • 2 medium onions minced
  • 1 cup celery diced
  • 2
  • 1/2 tsp salt *
  • 1/4 tsp pepper
  • 8 to
  • 10 ears corn cut from cob
  • 1 egg
  • 1 cup sifted flour
  • 2 hard-cooked eggs chopped
  • 1 chopped parsley

Method

  • *Calls for 2 1/2 ts of salt many recipes in todays world's calls for much less
  • This cookbook was published around 1968
  • Put chicken water onions celery salt and pepper in kittle
  • Cover and simmer for 2 hours or until fork tender
  • Remove chicken from broth; refrigerate both separately
  • Remove fat from broth about 1 hour before serving; add enough to water to make about 10 cups broth
  • Add corn
  • Simmer for 8 minutes
  • Remove chicken from bones; cut into chucks
  • Add to soup
  • Beat egg until light in color in small bowl
  • Add milk; beat in flour until smooth
  • Drop from large spoon into simmering soup
  • Simmer for 3 minutes
  • Add hard-cooked eggs and parsley
  • Yield: 12 serving
  • This is a favorite of Pennsylvania Dutch people and is often served at chuch suppers
  • The Panhellienic CookBook Meats Brought to you and yours via Nancy O'Brion and her Meal-Master.
Nutritional Facts (Per Serving)
No nutritional facts available.
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