AllenOK
Executive Chef
Mods, please feel free to move this one to the Soup forum if it really belongs there.
PeppA and her Mom have a soup that's supposedly Pennsylvania Dutch, that they call, "Chicken Corn Chowder". Basically, it's chicken breasts, simmered in liquid, with corn and what they call "egg dribbles". I'm not exactly sure how they prepare it, because I've never watched them make it. The egg dribbles are just scrambled eggs that are poured into the hot liquid as it cooks (like Egg Drop Soup). Have any of you all ever heard of this?
The reason I ask, is that I have a very hard time thinking of this soup as a "chowder". I was always taught that a "chowder" has potatoes, onions, a protein ingredient of some kind (usually clam, but other things as well), and is cream-based, with the exception being Manhatten Clam Chowder, which is tomato-based.
PeppA and her Mom have a soup that's supposedly Pennsylvania Dutch, that they call, "Chicken Corn Chowder". Basically, it's chicken breasts, simmered in liquid, with corn and what they call "egg dribbles". I'm not exactly sure how they prepare it, because I've never watched them make it. The egg dribbles are just scrambled eggs that are poured into the hot liquid as it cooks (like Egg Drop Soup). Have any of you all ever heard of this?
The reason I ask, is that I have a very hard time thinking of this soup as a "chowder". I was always taught that a "chowder" has potatoes, onions, a protein ingredient of some kind (usually clam, but other things as well), and is cream-based, with the exception being Manhatten Clam Chowder, which is tomato-based.