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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 12 |
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Old family recipie Ingredients:
2 -3 roasting chickens |
1 gallon whole kernel corn |
1 gallon creamed corn |
1 stalk celery |
8 hard-boiled eggs |
Directions:
1. boil down chicken to make stock.
2. remove the chicken form the pot and allow to cool. when cool debone chicken and return to the pot.
3. add corn, and celery can continue to cook.
4. right before serving slice and add the hard boiled eggs. cook long enough to heat eggs through.
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