CHICKEN CORN CHOWDER
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United States Cuisine
Shared by: Second Banana on 7/12/2016
Prep Time 1 Hour 30 Minutes
Process Time 30 Minutes
Overall Time 2 Hours
Course Main Dish
Preparation Style Stove Top
|This recipe serves 4|
4 pounds Chicken wings
8 cups cold Water
1 teaspoon Salt
10 ounces Corn, frozen
1/4 teaspoon Black pepper, ground
1/4 cup chopped Parsley, fresh
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Place the chicken wings, water and salt in a soup kettle. Bring to rolling boil, and remove any froth which may gather on top. Reduce heat to simmer and cook covered for 1 1/2 hours.
Strain soup and allow the chicken 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, add the corn and black pepper. Cook for 15 minutes longer. Stir in the chopped parsley just before serving.