This Receipe Brought to you by The Inn at Westwynd Farm
Chicken Corn Soup. Here is a quick version of our famous local favorite. It’s the perfect comfort food for a blustery day and so easy. We're sure you are going to love our chicken corn soup recipe!
Ingredients:
1 (3 1/2 lb.) chicken or 3 1/2 lb. chicken parts
3 qt. water
1 lg. onion, diced fine
2 stalks celery, diced
1 tsp. ground white pepper
1 tbsp. salt
1/2 tsp. celery seed
2 1/2 c. whole kernel corn (yellow or white)
2 c. cream corn
1/2 can condensed cream of celery soup. (I add the whole can).
Instructions:
In a large pot, place chicken, water, onion, celery, white pepper, salt and celery seed.
Bring to a boil, then lower heat and cook for 2 hours.
Once cooked, remove the chicken from the pot. Pick all the meat from the chicken discarding the skin, bones, grizzle and any excess fat.
Dice the chicken meat and return it to the pot.
Add the kernel corn, cream corn and condensed celery soup to the pot.
For a traditional taste, you can also add some chopped hard boiled egg just before serving.
I also sometimes add a little parsley for color and sour cream as I serve it --just because we like sour cream