Chicken Corn Chowder
Submitted by pennysavage
Old-fashioned chicken corn chowder made from scratch with chicken wings simmered into rich broth, sweet corn, and a finish of bright fresh parsley. Just five ingredients and pure comfort.
YIELD
5 servingsPREP
20 minCOOK
20 minREADY
40 minFive ingredients. That’s all it takes to build a chowder with this much soul.
Chicken wings simmer low and slow for 90 minutes, giving up every bit of their flavor into a rich, golden broth.
The meat gets pulled off the bones and stirred back in with sweet frozen corn and black pepper for a final 15-minute simmer.
A handful of fresh chopped parsley goes in right before serving, keeping its color vivid and its flavor bright.
Serve it piping hot with oyster crackers and let the simplicity speak for itself.
Chef Tips
- Skim the froth off the top when the broth first hits a rolling boil. It keeps the finished soup clear and clean-tasting.
- Chicken wings make richer broth than breasts because of all the connective tissue and collagen in the joints
- Don’t cover the pot after adding the parsley. The steam will turn those bright green flecks dull and muddy.
Ingredients
Directions
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 1½ 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 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.
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