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A few weeks ago, we harvested the first ears of corn from our garden. We planted corn at Benjamin’s request, as I had never grown it here in my own garden. Growing up, however, our large garden had a sizeable section of corn, and a common summer supper was corn-on-the-cob. We’d make a full meal of it.
And a day or so after the corn-on-the-cob (and throughout the fall and winter as we used the corn we had frozen) would come chicken corn soup. Of course, Mom always started with raw chicken pieces to be stewed (and for many years those chickens came from our backyard chicken coop), but this simplified version begins with already cooked chicken.
If you prefer to start with fresh chicken, simply simmer the chicken until it’s done, remove from the bones, cut into bite-sized pieces and return it to the pot. Then proceed with the rest of the recipe.
Chicken Corn Soup
2 quarts chicken broth
2 cups cooked chicken, chopped
4 cups frozen corn (or fresh, cut off the cob)
2 cups unsifted flour
½ tsp. salt
1 egg, well-beaten
Combine broth, chicken and corn in Dutch oven or stockpot. Bring to a boil.
Combine flour, salt and beaten egg. Mix together with the fingers until mixture is crumbly. Drop these rivvels into the broth. Simmer for 10 or 15 minutes.
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