Chicken Corn Chowder - cooking recipe

Ingredients

1 (4 lb.) chicken
3 qt. water
1 tsp. salt
1 small onion, chopped
1 bay leaf
sprig of parsley
1/2 c. noodles
6 ears sweet corn
2 hard-cooked eggs

Preparation

Cut chicken as for stewing.
Simmer 3 to 4 hours or until tender in water to which has been added salt, onion, bay leaf and parsley.
When chicken is tender, lift from broth.
Remove bones and shred meat.
Skim chicken stock; score and scrape corn from cobs and add to stock with noodles and cook 10 minutes.
Add chicken and reheat.
Before serving, add finely chopped eggs. Serves 8.