CHICKEN CORN CHOWDER
Steps:
- 1. Place the chicken wings, water and salt in a soup kettle.
- 2. Bring to rolling boil, and remove any froth which may gather on top.
- 3. Reduce heat to simmer and cook covered for 1 1/2 hours.
- 4. Strain soup and allow the chicken wings to cool, remove the meat from the bones.
- 5. Discard the bones and the skin.
- 6. Return the meat to the broth and again place over the heat.
- 7. Bring to a simmer again and add the corn and black pepper, add 1/2 c milk and cornstarch to thicken to your liking
- 8. Cook for 15 minutes longer.
- 9. Stir in the chopped parsley just before serving.
- 10. Do not cover after the addition of the parsley or you will spoil its bright green color.
- 11. Serve piping hot with oyster crackers.
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