Dutch Chicken and Corn Chowder

Serving: 8

Ingredients:

13-To-3-1/2-Pound Broiler-Fryer Chicken, cut up

6 cup Water

1 med Onion, sliced

3 med Stalks Celery (With Leaves), Finely chopped (About 1-1/2 Cups)

1 med Carrot, chopped (About 1/2 Cup)

2 tsp Salt

1 can (17 Ounces) Cream-Style Corn

2 Hard-Cooked Eggs, finely chopped

Egg Rivels:

1 cup All-Purpose Flour

1/4 tsp Salt

1 Egg

Cooking Instructions:

Remove any excess fat from chicken. Place chicken giblets (except liver) and neck in Dutch oven. Add water, onion, celery, carrot and salt; heat to boiling. Skim foam from broth; reduce heat. Cover and simmer about 1-1/2 hours or until thickest pieces of chicken are done.Remove chicken from broth; cool chicken about 10 minutes or just until cool enough to handle. Remove chicken from bones and skin; cut chicken into small pieces. Skim fat from broth; return chicken to broth. Stir in corn and eggs. Heat to boiling; reduce heat. Sprinkle with Egg Rivel mixture; stir into soup. Simmer uncovered 10 minutes.

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