CHICKEN CORN CHOWDER

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 Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008