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Chicken Chowder
 
 

4 tablespoons chicken fat (or salt pork) ½ cup diced, cooked chicken 3 tablespoons onion, chopped 2½ cups cubed potates 1 cup diced celery 2 cups chicken stock  2½ cups whole-kernel corn  1 cup milk  ¼ teaspoon paprika  ¼ teaspoon ginger  1 teaspoon salt ¼ teaspoon pepper 2 tablespoon chopped parsley Lightly brown the onion in the chicken fat and add cooked chicken, which has been diced. Cook until onion is soft and yellow, then add potatoes, celery and chicken stock and simmer until vegetables are tender. Add corn, milk and seasonings. Heat, stirring occasionally, adding salt and pepper to taste.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.