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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Yummy, classic favorite with little bites of chicken and three kinds of corn! Ingredients:
1 (32 ounce) carton chicken broth |
2 cups water |
2 pieces boneless skinless chicken breasts |
1 (10 ounce) package white corn, frozen |
1 (10 ounce) package corn, frozen |
1 (14 ounce) can cream-style corn |
1 cup flour |
1 egg |
1/4 cup water |
salt and pepper, to taste |
Directions:
1. In a large stock pot, place chicken breasts in water and cook thoroughly. Remove from water and set aside to cool. Add chicken broth to remaining water (about 2 cups should remain) and add white and yellow corn. While corn is warming, make rivvels.
2. Crack egg into bowl with a pouring spout. Whisk briskly adding 1/4 cup cool water. Add flour to make a thin batter consistency. Set aside. Chop the cooled chicken into small diced pieces.
3. Bring broth/corn mixture to a slow, rolling boil. Once boiling, slowly pour in the rivvel batter, stirring constantly with a spoon. After batter is added, pour in the cream style corn and diced chicken. Reduce heat to simmer and cook for additional 10 minutes. Serve piping hot with a dot of butter.
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