* This is the instruction for preparing your chicken and broth
I begin by placing olive oil and butter in a soup pot. When butter melts but not brown I add onions keeping the heat low enough to not burn the onions and garlic but just enough to sweat them very well. Next, I add celery and peppers stirring in the flour a little at a time, until I have a nice rue consistency until you have nice light colored rue. Add chicken which you have torn into bite sizes, and little by little stirring after each additions so as not to disturb or lump your rue add chicken broth beginning with only a half cup or so, until it is all in the rue, keep stirring until all is smooth add corn and cook very slowly.
About fifteen minutes before serving add cream, pimento and all the seasonings cooking slowly never bringing to a boil.
I make huge biscuits and split and butter them and toast them brown chopping a bit of parsley and chives, I serve the soup with the biscuit half on top with sprinkling of parsley and chives, toss just a smidgeon of paprika if you choose.
I hope you and your family enjoy this as much as three generations here have.
This is actually a recipe my mother made all my life. I have tweaked it a bit here and there and I believe it is better. It is not the flavor that made my mother's so delicious; it was the environment around the making.
We ate fresh foods in their growing season but Mama always 'put by' stuff as she called it. She cut off wonderful and beautiful yellow corn for freezing. It naturally had some of the creamy part of the corn. She did not make rue. I make rue because I use whole kernel and no corn cream. In addition, Mama needed more thickening in the soup, thus the dumplings. Spring was also the season for wonderful fresh young friars for chicken. * Mama would boil several chickens in a huge enamel pot of water in which she had added salt, a little sage, rosemary, pepper, home grown garlic and of course a bunch of pepper. She rubbed the chicken in lemon juice. All the chickens were very fat and she skinned them because she did not like all that fat in the canned broth. She stuffed two large full breasts in each quart jar and covered it with broth. These were for these sorts of soup and other special dishes in the winter, the legs and thighs were for making dumplings (she put dumplings in here corn soup). She canned pieces to add to the dressing, we always had lots of good food, without lots of cost in the winter. I have updated her work as my own to meet the times. Be blessed in preparation, presentation and eating, Mama was!
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