Chicken Corn Chowder

1. 1

   Cut chicken as for stewing.

2. 2

   Simmer 3 to 4 hours or until tender in water to which has been added salt, onion, bay leaf and parsley.

3. 3

   When chicken is tender, lift from broth.

4. 4

   Remove bones and shred meat.

5. 5

   Skim chicken stock; score and scrape corn from cobs and add to stock with noodles and cook 10 minutes.

6. 6

   Add chicken and reheat.

7. 7

   Before serving, add finely chopped eggs. Serves 8.

No additional tips available.