One of the best parts of living in Lancaster County is the Corn Wagon. I guess that may sound strange to many of you, but it is a key part of summer living here. The best part of the corn wagon is the cheap sweet corn. Now that I'm home during the days, I finally have time to freeze food. The project last week was chicken corn soup. I apologize that I don't have any photos to add, but I had corn & chicken covered hands. I used my grandmother's recipe with a few modifications.
1 fryer chicken ~ I used a 7 1/2 lb roaster
10 ears of corn ~ I used all 12
chicken bullion ~ I used 3 Kohr's large bullion cubes
1 small/medium onion quartered
3 celery stalks sliced
small bunch parsley chopped ~ maybe 1/4 cup
5 hard-boiled eggs sliced both ways
salt
pepper
makes 8 quarts
I started by boiling off the chicken with one of the bullion cubes and the onion. It took about 1 - 2 hours until it was done. At this point you can remove the chicken from the pot and set it aside to cool off a bit. Remove as much fat as possible from the broth at this point. Strain the broth and add back into a large pot. Mine was 10 qt and that is probably the smallest I would recommend.
Add the chopped parsley and sliced celery to the broth and allow it to simmer. Pick the chicken from the bones and chop into bite-sized pieces and add to the broth. Slice corn from ears ~ uncooked. It helps to have a corn cobber. Mine is a borrowed wooden one similar to this one:
Lee's Wooden Corn Cutter. Add to broth.
At this point, you may need to add more water to get to 8-quarts. If you add water, please add at least one more bullion cube. I had to add about 4-quarts so I added 2 cubes. I also added salt and pepper to taste at this point.
10 minutes before you are ready to put the soup into it's final resting place (mine was 8 1-quart containers) add the sliced hard boiled eggs.
Enjoy! We had a bowl for dinner last week and the rest I'm saving for a few of those cold winter's nights!
These guys are freezer bound! It is a good idea to let the soup cool a bit on the counter and then chill in the fridge before finally landing in the freezer.