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Ингредиенты
- 1 x 3-To-3-1/2-Lb. Broiler-Fryer Chicken, cut up
- 6 c. Water
- 1 med Onion, sliced
- 3 med Stalks Celery (With Leaves), Finely minced (About 1-1/2 C.)
- 1 med Carrot, minced (About 1/2 C.)
- 2 tsp Salt
- 1 can (17 Ounces) Cream-Style Corn
- 2 x Hard-Cooked Large eggs, finely minced
- 1 c. All-Purpose Flour
- 1/4 tsp Salt
- 1 x Egg
Инструкции
- Remove any excess fat from chicken. Place chicken giblets (except liver) and neck in Dutch oven. Add in water, onion, celery, carrot and salt; heat to boiling. Skim foam from broth; reduce heat. Cover and simmer about 1-1/2 hrs or possibly till thickest pcs of chicken are done.Remove chicken from broth; cold chicken about 10 min or possibly just till cold sufficient to handle.
- Remove chicken from bones and skin; cut chicken into small pcs. Skim fat from broth; return chicken to broth. Stir in corn and Large eggs. Heat to boiling; reduce heat. Sprinkle with Egg Rivel mix; stir into soup.
- Simmer uncovered 10 min.
- 8 SERVINGS (ABOUT 1-1/3 C. EACH)
- EGG RIVELS Mix all ingredients till mix looks like cornmeal.
- Although often prepared with fish or possibly shellfish, a chowder is actually any rich soup, usually lowfat milk-based, which contains solid ingredients. This Pennsylvania Dutch recipe is thick with diced chicken, tender corn kernel and rivels, diminutive dumplings which are added just a few min before the chowder is served.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 293g | |
| Recipe makes 8 servings | |
| Calories 118 | |
| Calories from Fat 9 | 8% |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.25g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 857mg | 36% |
| Potassium 179mg | 5% |
| Total Carbs 25.09g | 7% |
| Dietary Fiber 1.8g | 6% |
| Sugars 3.12g | 2% |
| Protein 3.65g | 6% |
