Chicken-Corn-Chowder - cooking recipe

Ingredients

4 lb. chicken wings
8 c. coldwater
1 tsp. salt
2 (10 oz.) pkg. frozen corn niblets
1/4 tsp. black pepper
1/4 c. parsley, chopped fine

Preparation

Place the chicken wings, water and salt in soup kettle.
Bring to boil, reduce heat to simmer and cook covered for 1 1/2 hours. Strain soup and allow chicken wings to cool.
Remove the meat from the bone. Discard bone and skin.
Return the meat to the broth and again place over the heat.
Add corn and black pepper. Cook for 15 minutes. Stir in chopped parsley just before serving. Serve hot with oyster crackers. Serves 6.