Chicken-Corn Soup
Served at Calvary UMC for 2009 Tour of Houses of Worship
Recipe provided by Mark Mayer
Ingredients:
- 1 (5lb) chicken
- 1/3 Cup Parsley (Fresh) Chopped
- 1/2 Onion Diced
- 1 Stick of butter
- 8 Eggs - Hard Boiled
- 2.5 lbs Red Potatoes (washed diced unpeeled)
- 1 lb Frozen Sweet White Corn
- 2 Cans Cream of Corn
- 3 Cans Whole Kernel Golden Corn
- 1/3 Cup of Chicken Base
- Salt (to taste)
- Pepper (to taste)
Directions:
In large stockpot add chicken, chopped parsley, diced onion, butter and salt. Fill with water above chicken. Bring to boil and simmer 45 minutes (partially covered).
Hard boil eggs in separate pot.
Remove chicken from stockpot to let cool. Add diced potatoes to stockpot and continue to simmer. While simmering add chicken base, pulled meat from chicken, cream of corn, whole kernel corn, frozen white corn and diced hard-boiled eggs. Salt and Pepper
Bring to easy boil and let simmer 10-15 minutes or until potatoes are done.
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