I am looking forward to the return of "sweatshirt weather" as my husband calls it. Sweatshirt weather are nice fall days when it is still warm, but the evenings get chilly enough for a sweatshirt. We had a taste of that weather yesterday and it put me in a soup kind of mood. This soup is delicious. It has fresh corn off the cob, bacon, and rivels (a home style type of noodle.) It's not fussy, but it is quick, easy, and perfect for sweatshirt weather.
Chicken Corn Chowder with Rivels
6 ears of corn
4 medium potatoes, diced
1/2 pack of bacon, diced
1 large onion, diced
6 cups chicken stock
1/4 cup parsley
1/2 tbsp celery seed
1/2 tbsp pepper
1 tbsp salt
2 chicken breasts, cooked and shreaded
1 stick of butter
1 1/2 cups of milk
For the Rivels
2 cups of flour
Tip: No corn on the cob? You can use 3 cans of whole kernel corn instead. Just skip boiling it in the first step.
Shuck corn, place in a pot of cold water, and bring to a boil. Remove pot from heat. In a large stock pot combine onion, with bacon and cook until onions have softened and bacon is crisp.
Add potatoes and chicken stock, bring to a boil. Remove corn from the cob, and add to the pot once the potatoes have softened. Add herbs, spices, and chicken. Reduce heat to a simmer.
In a medium bowl, combine flour and eggs. Mix until a crumbly texture is achieved. You may need to add more flour. You want a soft crumbly dough. Set aside.
Add butter and milk to the soup. About ten minutes before you want to serve the soup, add the rivels cook for an additional 10 minutes and serve.