Amish Chicken Corn Soup
This Pennsylvania Dutch favorite uses fresh corn, which covers the fields of eastern and central Pennsylvania in the summertime. It also makes use of rivels, a free-form German dumpling similar to spaetzle, to create a heartier soup. To turn this recipe into chicken corn chowder, omit the rivels, add two cups of diced potatoes with the corn and, before serving, stir in a cup of heavy cream or a can of evaporated milk.
Makes 8 servings
- 1 tablespoon butter
- 1 medium onion, diced
- 1 rib celery, sliced
- 4 cups corn kernels
- 10 cups strong chicken broth
- 1 1/2 cups diced chicken meat
- 1 cup all-purpose flour
- 1 egg
- 1/2 teaspoon water
- Salt and pepper
- Minced fresh tarragon or parsley
In a large soup pot, melt butter over medium-high heat. Add onion and celery and sauté for 3 minutes. Add corn and continue to cook, stirring, for 5 minutes. Add chicken broth, reduce heat to medium, and simmer 30 minutes. Add chicken pieces to the broth.
Bring the soup to a boil over high heat. In a small bowl, combine flour and a pinch of salt. Beat the egg and water together and add to the flour, stirring to form a thin broth. With a fork, or using a medium-gauge sieve, drizzle flour mixture into the boiling soup. Reduce heat to medium, stir gently, and cook soup for an additional 10 minutes.
Add salt and pepper to taste, and top with minced herbs just before serving.