Chicken corn soup has two versions: Amish and Asian. Amish soup includes chicken, corn, vegetables, and dumplings in an egg-thickened broth, while Asian soup has chicken, corn, egg, and pepper, sometimes with noodles. Both use corn to thicken the dish and can be served as an appetizer or a full meal. Saffron is a common ingredient in Amish recipes, while Asian soup may include white pepper and green onions.
There are two distinct versions of chicken corn soup; one is part of Amish cuisine and involves chicken, corn, vegetables, and small flour dumplings in an egg-thickened broth. The second commonly found version of chicken noodle soup is Asian and resembles an egg soup; it consists of chicken, corn, egg, and pepper, sometimes with noodles added. There are a variety of recipes that yield slightly different results, with some removing all of the chicken and leaving just the corn and stock, while others include ground beef from a whole chicken. Most versions include some type of starch in the dish, such as dumplings or noodles, as well as relying on the starchy milk from the corn to help thicken the dish. When complete, chicken corn chowder can be served as an appetizer or, when filled with hearty ingredients, eaten as a full meal.
Amish chicken corn chowder originated among the Pennsylvania Dutch in the United States. It could be made by simply boiling chicken, corn, salt and pepper in a pot. More elaborate recipes include other ingredients and spices, especially saffron. Saffron is called for in many Amish recipes for chicken corn chowder, mainly because it was traditionally grown by the Pennsylvania Dutch in the areas around Philadelphia and Lancaster County.
A more complete recipe for Amish chicken corn chowder starts by simmering the chicken with onions and celery. The chicken is removed from the pot when cooked through and the remaining broth is skimmed off to remove the fat. The corn is then cut from the cob and added to the soup, with the cornmilk being carefully collected and added as the kernels are chopped. Pepper, saffron and sometimes other spices such as lovage are added. Water, flour and eggs combine to form a dough which is dropped into the simmering soup to form small dumplings called rivets, completing the dish.
Chinese chicken corn chowder starts in much the same way, with the chicken simmered in a pot before being removed and the broth skimmed of fat. The corn and all of its milk are added to the soup and simmered. The eggs are then beaten and slowly drizzled into the soup, thickening the broth and sometimes creating long, velvety strings of cooked egg. The noodles can be added to the soup or the chicken can be cut up and placed back in the soup along with some white pepper and green onions. For a thicker consistency, you can add a slurry of cornstarch near the end.
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