Recipe by Jezski
I've never had a better one. Been making this for years. Use a chablis, sauvignon blanc or any not-sweet similar white wine; it need not be a great wine but the wine DOES add that certain something. I've even been known to add a tiny splash of dry sherry at the finish. The soup is filling and delicious. Also freezes well. A vintage recipe, from my "olde" recipe file. I'll tell you how old it is: it calls for 17 oz. cans of creamed corn! I have no idea where the recipe came from originally!
- 4 lbs chicken pieces
- 1 onion, peeled & studded with 6 cloves
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 bay leaf
- 2 cups water
- 2 cups dry white wine
- 2 cups potatoes, diced (2 large)
- 2 (14 3/4 ounce) cans creamed corn
- 2 cups milk
- salt and pepper, if needed
- 2 tablespoons parsley, chopped
Directions See How It's Made
- Put chicken, chopped veg, bay leaf, water and 1 cup wine in pot and simmer 1 hour.
- Remove chicken and veg, and simmer potatoes in the broth.
- Meanwhile chunk chicken. Discard bay leaf and cloves.
- Puree carrots, celery and potatoes. Return chicken and vegs to soup.
- Add remaining wine, corn and milk. Salt and pepper if needed. Heat until hot.
- Sprinkle with parsley.