Chicken Chowder - cooking recipe

Ingredients

3 lb. frying chicken
1 medium onion, chopped
3 to 4 celery tops with leaves
8 chicken bouillon cubes
1 bay leaf
1/2 tsp. thyme
6 c. water
1/3 c. margarine
3 medium carrots, sliced
3 ribs celery, diced
1/2 c. uncooked rice
1 can creamed corn
2 c. milk
1 c. peas
3 drops hot red pepper sauce
salt and pepper to taste

Preparation

Combine and cook until tender the chicken, onion, celery tops, bouillon, bay leaf, thyme and water.
Remove chicken, cool and chop.
Strain the liquid, saving the broth.
Saute carrots and celery in margarine until tender in large cooking pot.
Add rice, chicken broth and peas.
Cook until rice is tender.
Add corn, milk and diced chicken.
Season.
Heat and serve.
Serves 10.