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PENNSYLVANIA DUTCH CORN CHICKEN SOUP




List of Ingredients



• 1 1/2 CUPS COOKED WHOLE KERNEL CORN
  
• 10 1/2 OUNCE CAN CONDENSED CHICKEN RICE SOUP
  
• 2 CHICKEN BOUILLON CUBES
  
• WATER
  
• SALT AND PEPPER TO TASTE
  
• DUMPLINGS:
  
• 3/4 CUPS FLOUR SIFTED WITH 1/2 TEASPOON SALT
  
• 1 TABLESPOON BUTTER
  
• 1 EGG
  
• 1/2 CUP WATER
  






Instructions



1. DUMPLINGS:
   SIFT TOGETHER 3/4 CUPS FLOUR WITH 1/2 TEASPOON SALT IN A BOWL. CUT IN BUTTER .
   
2. COMBINE EGG AND WATER AND BEAT UNTIL BLENDED. ADD TO FLOUR MIXTURE AND BEAT WITH A WOODEN SPOON UNTIL SMOOTH. ( THIS CAN BE DONE WITH A MIXER).
   
3. COMBINE CORN, SOUP AND BOUILLON CUBES IN A LARGE SAUCEPAN. ADD 3 CANS OF WATER AND BRING TO A BOIL, SEASON TO TASTE WITH SALT AND PEPPER. DRIBBLE DUMPLING BATTER FROM A SPOON INTO GENTLY BOILING SOUP.
   
4. SIMMER 5 MINUTES OR UNTIL DUMPLINGS ARE COOKED THROUGH.
   
5. 1 1/2 QUARTS OR 4 TO 6 SERVINGS