Chicken And Corn Chowder

1. 1

   Place the chicken in a large pot with the water, salt, pepper, celery, sprig of parsley and bay leaf. Bring to a boil; reduce heat. Cover and simmer until tender, about 1 1/2 hours. Remove chicken from pot. Discard the skin and bones. Chop the meat into desired-size pieces but not too small. Strain the broth and return to the pot. Add the potatoes and cook, covered, until tender, about 30 minutes. Add the corn and cook until tender and hot, about 5 minutes. Add the eggs and taste for seasoning. Stir in the cream and heat just until ready to boil. Stir in the parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.