Chicken Chowder


  • 1 Chicken carcass and giblets
  • 7 1/2 cup Cold water
  • 1 Onion; sliced
  • 3 Stalks celery with leaves; chopped
  • 1 Carrot; diced
  • 1 1/4 tsp Salt
  • 1 lbs Cream style corn
  • 1 Hard boiled egg; finely chopped
  • 1 cup Flour
  • 1 Egg, beaten


Break up chicken carcass and place in large kettle with giblets. Add water, onion, celery, carrot and 1 tsp salt. Cover and simmer 1 1/2 hours, skmming soup as needed.

Remove carcass pieces and giblets from pot. Cut off all meat and return it to the pot. Add corn and simmer 10 minutes. Add egg and adjust seasonings. Sift flour and 1/4 tsp salt.

Stir in beaten egg with a fork until mixture resembles cornmeal. Drop by spoonfulls into soup a few minutes before serving.

Servings: 4
Submitted by: Recipe Group Member

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