Chicken-Corn-Chowder

1. 1

   Place the chicken wings, water and salt in soup kettle.

2. 2

   Bring to boil, reduce heat to simmer and cook covered for 1 1/2 hours. Strain soup and allow chicken wings to cool.

3. 3

   Remove the meat from the bone. Discard bone and skin.

4. 4

   Return the meat to the broth and again place over the heat.

5. 5

   Add corn and black pepper. Cook for 15 minutes. Stir in chopped parsley just before serving. Serve hot with oyster crackers. Serves 6.

* Per serving · 4 servings · Values may vary.

No additional tips available.