I am looking for a recipe

[karen]

Our high school Penna. Dutch cooks would make chicken corn soup that was to die for! It did not have noodles; it used white corn; any ideas?

[Jay]

Hi Karen .Hope this help's.If not go google.com and type in the recipe you are looking for. Enjoy.Super board here
Welcome !!!

Amish Chicken - Corn Soup
Yield: 1

Ingredients

2 lbs. cut up chicken
5 c. water
1 med. onion, chopped
2 tbsp. chopped parsley
1/2 c. chopped celery
2 c. corn
salt and pepper
1 c. flour
1 egg, beaten
1/4 c. milk

Instructions

Simmer chicken in boiling water, remove bones and skin. Strain the stock.
Return to pot, add onions, celery and corn. Simmer till vegetables are
tender. Mix flour with egg and milk. Rub mixture with fork till it
crumbles. Drop crumbs in soup. Cook 10 more minutes covered. Serves 3 to 4.

Jay

[whisperingpass]

PENNSYLVANIA DUTCH CHICKEN CORN SOUP

1 (4 pound) chicken
4 quarts water
1 onion, finely chopped
1/2 cup celery
2 1/2 cups fresh or canned corn
2 hardboiled eggs, chopped
Salt and pepper

Simmer chicken in salted water slowly until it is cooked tender. Remove chicken and strain broth. Add corn to broth and bring to a boil. Cut pieces of chicken and celery into bite-size pieces, and add to broth along with onion. Cook for 5 to 10 minutes.

Five to 10 minutes before serving, add hardboiled egg and rivels made by mixing 1 cup flour, 1/4 cup milk and 1 egg with a fork until the dough is the size of peas. Simmer for 5 minutes.

[KekiLou]

BRUNSWICK STEW SOUP

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2 large chicken breasts
2 cans Campbell's chicken
broth
1 1/2 cans water (use soup
cans to measure)
3 potatoes, cubed
1 onion, chopped
1 large can stewed tomatoes
1 (10 oz.) pkg. frozen baby
lima beans
1 large can white corn
salt and pepper to taste
1 tsp. sugar
2 slices bacon

Fry bacon; brown chicken breasts in bacon fat. Drop
into soup mixture. Put bacon slices on top of chicken in soup
mixture. Cook on low for about 2 hours. Remove bacon and
discard. Remove chicken from soup. After removing bones from
chicken, chop chicken and return to soup.
This soup is better the 2nd day.
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CHICKEN SOUP

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4 chicken breasts
4 medium potatoes, peeled and
cut up
1 can tomatoes (or fresh)
1 box okra (or fresh)
1 can white corn (or frozen)
4 medium carrots
2 medium onions
3 stalks celery
1 handful rice
1 small box macaroni
1 can cream of chicken soup
1 box frozen mixed vegetables
salt and pepper

Boil chicken until it falls off the bone. Remove bones
and gristle. Set aside. Cook potatoes in fresh water until
tender (not mushy). Rinse. Cook carrots in broth until
tender. Add remaining ingredients and cook at least another 30
minutes.
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SKILLET CORN CHOWDER

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6 bacon slices
1 medium onion, thinly sliced
1 (17 oz.) can cream-style
white corn
1 1/2 c. milk
1 tsp. salt
dash of pepper
2 Tbsp. chopped parsley

About 30 minutes before serving, in medium skillet over
medium-high heat, fry bacon until crisp; drain on paper towels
and break into large pieces. Pour off all but 2 tablespoons
bacon drippings from skillet. Add onion; cook over medium heat
until tender, about 5 minutes. Stir in corn, milk, salt and
pepper; heat through. Serve chowder garnished with bacon and
parsley. Makes 4 cups.

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HOMEMADE VEGETABLE SOUP

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1 pkg. short ribs of beef
1/2 head cabbage, chopped
2 or 3 medium turnips, cut
2 or 3 medium potatoes, cut
6 carrots, sliced
1 medium onion, chopped
1 can lima beans
1 can green beans
1 can peas
1 can white corn
1 (14 1/2 oz.) can tomatoes

Cut meat from bones and cube. Brown meat and bones in
teaspoon shortening in large pot. Add cabbage, turnips,
potatoes and carrots. Simmer 3 hours. Add the following
canned vegetables and simmer another 2 hours. Small can of
each: lima beans, green beans, peas and white corn and 14 1/2
ounce can of tomatoes.