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Celebrating 21 Years!



6 quarts homemade chicken broth
1 1/2 lbs. whole kernel yellow corn
1 1/2 lbs. white shoepeg corn (frozen)
3 cans creamed corn (24 oz. cans)
1/4 tsp white pepper

2 Tbsp. butter
Pinch of onion powder
1/2 Tbsp. chopped parsley
6 hard boiled eggs - chopped


Heat broth over medium heat until boiling. Add all 3 types of corn, reduce
heat to low and simmer until corn is tender. Add diced chicken, pepper, butter, onion powder and parsley Simmer 20 minutes, stirring frequently. Add chopped hard boiled eggs and serve.

Recipe courtesy of Miller's Smorgasbord, Ronks, Pennsylvania.

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