Chicken Chowder

Name: Chicken Chowder
Ingredients: 3 lb. frying chicken; 1 medium onion, chopped; 3 to 4 celery tops with leaves; 8 chicken bouillon cubes; 1 bay leaf; 1/2 tsp. thyme; 6 c. water; 1/3 c. margarine; 3 medium carrots, sliced; 3 ribs celery, diced; 1/2 c. uncooked rice; 1 can creamed corn; 2 c. milk; 1 c. peas; 3 drops hot red pepper sauce; salt and pepper to taste

16 ingredients

10 steps

Ingredients

3 lb. frying chicken
1 medium onion, chopped
3 to 4 celery tops with leaves
8 chicken bouillon cubes
1 bay leaf
1/2 tsp. thyme
6 c. water
1/3 c. margarine
3 medium carrots, sliced
3 ribs celery, diced
1/2 c. uncooked rice
1 can creamed corn
2 c. milk
1 c. peas
3 drops hot red pepper sauce
salt and pepper to taste

Directions

1

Combine and cook until tender the chicken, onion, celery tops, bouillon, bay leaf, thyme and water.
2

Remove chicken, cool and chop.
3

Strain the liquid, saving the broth.
4

Saute carrots and celery in margarine until tender in large cooking pot.
5

Add rice, chicken broth and peas.
6

Cook until rice is tender.
7

Add corn, milk and diced chicken.
8

Season.
9

Heat and serve.
10

Serves 10.