Chicken and Corn Broth
- 1 quart stock
- 1 can corn chopped (or 8 ears)
- 1 tablespoon butter in 1 of flour
- 1 tablespoon minced parsley
- 1 tablespoon green onion
- 1 cup boiling milk
- Pepper and salt
Even in the country, where old fowls must be disposed of in some way, it is seldom economical to boil them to pieces just to make soup. But if you will save the liquid in which these have been boiled the day before the table, a delightful broth may be made. One quart of the liquid cleared of fat after it is cold. Boil corn and liquid slowly together one hour after they begin to bubble. Rub thoroughly through a colander, season, and add herbs. Heat to boiling, stir in the floured butter, simmer five minutes, pour into the tureen, and add the boiling milk.
Submitted by Jun 12, 2009
14 min
61 min
75 min