Amish Chicken, Corn And Pepper Soup |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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First I would like to thank for the photo. I liked it and thought it might brighten a persons day! Second I would like to state that this recipe comes from a paper clipping in the mystery box of recipes from the house renovation house. Read more . Under the name of the recipe it says Pigalls Cafe. Nothing else. Not an area of the country or place name nothing. So enjoy and if you find out more info, like where Pigall's Cafe is, please let me know! Ingredients:
1/2 teaspoon garlic |
1 1/2 cups each celery, onions, and red peppers, diced in large chunks |
3 tablespoons vegetable oil |
2 quarts (8 cups) chicken stock (see note) |
1 cup cooked chicken meat, dark and light, diced in large chunks |
1 cup cooked corn (use fresh, frozen or canned) |
salt, white pepper to taste |
1 1/4 cups whipping cream, optional |
1/4 up italian (flat-leaf) parsley for garnish |
Directions:
1. Saute garlic, celery, onions and pepper in oil until onions are translucent.
2. In a stockpot or large saucepan, heat chicken stock to boiling, and reduce to a simmer.
3. Add chicken, corn and vegetables to pot and let simmer 10 - 15 minutes.
4. Add salt and pepper to taste.
5. Add cream, if desired, and stir.
6. Garnish with chopped parsley if serving immediately.
7. Serves 8.
8. Serving Suggestion: Serve with Jalapeno Corn Bread.
9. NOTE: You can make stock from stewing chickens, carrots, celery, onions, bay leaves, fresh thyme, garlic and crushed black peppercorns.
10. The Cincinnati Enquirer tested the recipe with canned stock, with good results.
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