Chicken Green Corn Soup
Cut up 1 large fowl, and boil in 1 gallon of water until tender. Add the kernels from 12 ears of corn to the soup, first removing the chicken from the kettle, and a cup of the broth. Stew one hour longer. Season with pepper, salt and celery, or parsley. Thicken with a tablespoonful of flour rubbed smooth in 1 cup of milk. Let it boil up once and serve. Canned corn may be used.