Pennsylvania Dutch Chicken Corn Chowder Recipe
Servings: 4
Ingredients
- 1 quart. chicken stock
- 2 c. cooked chicken, cubed
- 2 c. corn kernels
- 1 rib celery, sliced paper-thin
- 2 hard boiled Large eggs, minced
- 4 tbsp. minced parsley
- 1/2 pkg. wide noodles, cooked
- Fresh grnd black pepper
- Salt to taste
Directions
- Combine all ingredients (except Large eggs and noodles) in large saucepan over medium heat; bring to a boil and then reduce to a simmer till celery is transparent. Gently stir in cooked noodles and top with minced Large eggs and parsley. Additional vegetables which can be added: fresh asparagus, red bell pepper, cooked squash.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 396g | |
| Recipe makes 4 servings | |
| Calories 271 | |
| Calories from Fat 136 | 50% |
| Total Fat 15.08g | 19% |
| Saturated Fat 4.32g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 154mg | 51% |
| Sodium 469mg | 20% |
| Potassium 545mg | 16% |
| Total Carbs 12.28g | 3% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.14g | 1% |
| Protein 21.74g | 35% |
