Best Pennsylvania Dutch Chicken Corn Soup

By michele080478

Ingredients

• Homemade creamed corn:
• 2 breast on the bone, cut into pieces
• 3 quarts water
• 3 onions, minced
• 1 cup chopped celery (about 3 stalks)
• 1 Carrot
• Salt & Pepper to taste
• 10 threads of saffron (if have)
• 1/2 cup chopped fresh parsley
• 10 ears fresh corn or 4 cups of frozen sweet corn
• 3 cans of creamed corn
• 3 eggs
• 1 cup sifted all-purpose flour
• 1/3 cup milk
• Ingredients
• 1/4 cup butter or margarine $
• 2 1/2 cups fresh corn kernels (about 8 ears) $
• 1/2 cup milk $
• 1 tablespoon cornstarch
• 1 tablespoon sugar
• 1/2 teaspoon salt
• Preparation
• Melt butter in a large skillet over medium heat; stir in corn kernels and milk. Sprinkle with cornstarch, sugar, and salt; stir well.
• Bring mixture to a boil, stirring constantly. Reduce heat, and simmer, stirring constantly, 10 to 12 minutes. Serve immediately.

Details

Servings 12
Adapted from allrecipes.com

Preparation

Step 1

1. In a large pot over medium heat, combine chicken, water, onions, celery, carrot and parsley. Bring to a boil, then reduce heat and simmer 2 hours, adding water as needed, until chicken is very tender. Remove the chicken from the soup. Refrigerate chicken and soup.
2. When fat solidifies on surface of soup, remove from refrigerator and remove fat. Add saffron, salt and pepper. Remaining soup should equal about 2 1/2 quarts. Stir well and bring to a boil again.
3. Meanwhile, place two of the eggs in a small saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
4. In a medium bowl, beat egg until light in color. Beat in flour and milk until smooth. Drop batter pea size into hot broth to make small (1/4 -1/2 inch round) dumplings. Cook, stirring constantly, for 2 to 5 minutes, until dumplings hold their shape and float to the surface. Stir in reserved cooked egg
5. Remove corn from cobs by splitting kernels lengthwise with a sharp knife and scraping corn from cob. Combine soup and corn in a large pot over medium heat and bring to a boil. Reduce heat and simmer until corn is tender, 10 to 15 minutes.
6. Chop cooled chicken meat and add to soup along with parsley