Pennsylvania Dutch Corn Chowder(Salt Free)
- 1 - 3 pound chicken, cut up
- 1 onion, chopped
- 1 carrot, sliced
- 1 sprig fresh thyme or 1/2 teaspoon dried thyme
- 1 sprig fresh sage or 1/2 teaspoon dried sage
- 1 sprig fresh rosemary or 1/2 teaspoon dried rosemary
- 6 cups water
- 2 potatoes, cubed
- 1 can corn
- 1/4 cup minced fresh parsley for garnish
- 2 hard boiled eggs for garnish
- Place first 7 ingredients into a soup pot. Cover and simmer 1-1/2 hours or until chicken is tender. Remove chicken, strain broth and return to the soup pot. Remove the skin and bones from the chicken, and cut the chicken into bite size pieces. Return the chicken to the broth and refrigerate overnight. Next morning discard layer of fat that formed on top. Heat broth until boiling. Add cubed potatoes and cook until potatoes are tender, about 15 to 20 minutes. Add corn and cook 5-7 more minutes. Serve immediately. Garnish each serving with parsley and egg.
chicken, onion, carrot, thyme, sage, rosemary, water, potatoes, corn, fresh parsley, eggs
Taken from www.cookbooks.com/Recipe-Details.aspx?id=54021 (may not work)