Chicken And Corn Chowder - cooking recipe

Ingredients

1 (3 lb.) chicken
1 qt. water or substitute low-salt chicken broth
salt and pepper to taste
1 rib celery
1 sprig parsley or 1 Tbsp. dried
1 medium onion
1 bay leaf
2 c. diced potatoes
2 lb. (4 c.) fresh or frozen corn kernels
6 hard-boiled eggs, chopped
1 c. chopped fresh parsley or 2 Tbsp. dried
1 c. heavy cream

Preparation

Place the chicken in a large pot with the water, salt, pepper, celery, sprig of parsley and bay leaf. Bring to a boil; reduce heat. Cover and simmer until tender, about 1 1/2 hours. Remove chicken from pot. Discard the skin and bones. Chop the meat into desired-size pieces but not too small. Strain the broth and return to the pot. Add the potatoes and cook, covered, until tender, about 30 minutes. Add the corn and cook until tender and hot, about 5 minutes. Add the eggs and taste for seasoning. Stir in the cream and heat just until ready to boil. Stir in the parsley and serve.