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PENNSYLVANIA CHICKEN CORN SOUP

PENNSYLVANIA CHICKEN CORN SOUP

HERE'S A PENNSYLVANIA SUMMERTIME STAPLE FROM ME TO YOU. DURING THIS TIME OF NO LIVE PERFORMANCES, I'VE BEEN COOKING UP A STORM. NOTHING LIKE "CHICKEN CORN SOUP" MADE WITH FRESH SUMMER CORN!

 

I like to make this soup in the summer when everything is fresh but you can make it year round.

 

Should be good for 8 people.

 

1 Stewing Chicken (larger, older, fatter)

2 Celery stalks

2 Large Carrots

4 large bay leaves

1 tbsp pepper corns if you have them

1 medium to large onion WITH skin

Handful of curly or Italian parsley

 

8 large husked and cleaned ears of fresh corn

5 hardboiled eggs (can do less if you want)

1 cup of flour

1 whole egg whisked

 

MAKE YOUR STOCK

 

Go out to the coop and find yourself the fattest oldest hen, grab it by the legs and…

OR

Rinse the purchased dressed chicken, take out giblets if included, put chicken and neck in a tall large stock pot and cover with water 1” over the chicken. Chop onion into a few pieces (the dark skins will help to color your broth a golden color). Coarsely chop the carrots and celery put into pot, add bay leaves and pepper corns. Add no additional seasoning at this point. Bring chicken to a boil, then reduce to low boil and cook until chicken will come apart easily…about 1 hour.

 

Let cool for a bit, then remove the chicken bones and meat to a bowl.  Let broth and meat cool for 30 minutes or so. Strain broth through a fine sieve and return it to the pot. At this point, taste your broth, it will still be somewhat bland, but it should have a definite chicken broth flavor, if it tastes a bit watery, continue to cook the broth to reduce it and concentrate the flavor…but it ain’t soup yet, so don’t get crazy. It should be a mild but distinct chicken soup flavor.  When meat and bones are cool enough, pick all meat from the bones and set aside. Throw bones away. Chop the meat, dark and white into bite size pieces.

 

Cut the fresh corn off of the cob. I do this inside a wide bowl, simply because it can get messy, the corn milk will splatter, to reduce the splatter, you can par cook your corn ahead of time by steaming it, boiling, or I even microwave it still in the husk which essentially steams it. After you cut the corn from the cob, make sure you scrape the cob with the dull side of your knife. You want as much of the corn milk that you can, this really flavors your broth. My large ears produced about 8 cups of corn…if you have small ears, use more like 10-12 ears. Cut more than you need, you will eat it eventually or you can freeze it for another meal. If your corn is older and not as juicy, take a cup or two of the corn and put it in the blender, this will help to flavor your soup too.

 

Peel the hard boiled eggs and chop in to course pieces. Set aside.

                                                                                                                               

Put flour in a small bowl, season with salt and pepper and ½ tsp of baking powder (optioinal). Mix dry ingredients. Pour in whisked fresh egg. Set aside.

 

ASSEMBLE THE SOUP

 

Bring the broth to a boil, add fresh corn and cook for 10 minutes. Now make the rivels: mix the egg and the flour with one hand. It will be clumpy and sticky but may not all stick together…you’re doing it right! With the same hand, hold the bowl over the soup and drop in the little clumps of egg and flour into the boiling stock. As if the dough is stuck to your hand and you are trying to get it off without using the other hand. This makes little rolled misshapen dumplings we call rivels. They are basically littly chewy pieces of pasta in all honesty. Keep finishing the bowl, if not all of the flour ended up sticking together, that is fine, put the remaining flour  into the soup as well…this thickens the broth a bit. Cook for another 12 minutes (with the lid on if the broth is getting very concentrated, if it gets too thick add some water back into the soup.) You can also double this Rivel recipe if you want extra dumplings.

 

After rivels and corn are cooked, Reduce to a simmer. Add the chopped chicken and chopped eggs. Some Pennsylvanians add boiled potatoes, or egg noodles but I don’t. You can also add freshly chopped onions if you want that brighter onion flavor. Also chopped fresh celery can give it some texture, flavor and crunch.

 

Season generously with salt and pepper. I add fresh thyme and sage if I have it, but it is good without.

 

5 minutes before serving, toss in a half a cup of chopped parsley. Putting it in at the end keeps it bright green and adds some eye appeal to a very yellow soup.

 

Serve with more cracked pepper and or saltine crackers.  Now send me a pic!  X TODD

CROON: Digital Download Available Now!

Todd Murray

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IT'S HERE! "CROON" The Album! The long awaited recording containing 17 selections from Todd Murray's acclaimed live performance of "CROON: When A Whisper Became A Song." This CD was recorded at the famous Avatar Studios in New York City, with sumptuous vocals by Todd Murray and stellar support by Alex Rybeck, Steve Doyle, Sean Harkness, and Dan Gross. Engineered by Jim Czak and Bill Moss. 17 cuts with 19 songs. An audiophile quality recording of intimate music from 1930 to the present. Download your permanent copy here!

$9.99 for 17 beautiful digitally mastered tracks... download CROON today!

OR order your own COMPACT DISC for $14.99 AND download the album immediately!

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