How about chicken-corn soup as a favorite York County dish?
I took this picture a few weekends ago, when I was playing at a local Scrabble tournament (yes, I'm that dorky.) Our lunch consisted of some good hamburg barbecue (more on that topic, which proved very popular with you guys, in another post!) but also some chicken-corn soup.
I admit it. I hate corn. But I gave it a try. It wasn't too bad. What I'm hearing, though, is that true local chicken-corn soup includes two ingredients OTHER than chicken and corn.
So that's this week's "food pop quiz." What else goes in chicken-corn soup if you're a Yorker??
hmmm...egg noodles and a small amount of hard boiled eggs?
Potatoes. All chowder has potatoes in it, yes?
(p.s. Miss you!!)
Extra ingredients I put in when I make it is celery and hard boiled eggs, and OF COURSE the small dough balls (AKA: rivals)- my grandmother always told me the rivals make the soup.....
Marie Elena--you cannot be a native Yorker. Chicken corn soup IS NOT a chowder! Never! Never! Never! Ellen got it almost correct. Hard boiled eggs (which I omit) & rivals; celery & carrots are cooked with the chicken and strained out after the chicken is removed from the pot so there is this wonderful chicken broth, defatted, in which the corn & rivals are cooked for a few minutes, along with the cooked chicken meat. Rivals are not dough balls. They are from a dough mixture with small bits at a time shredded between the palms of the hands dropping into the soup pot, and just enough of them to add a little thickening to the broth. But noodles??? Potatoes??? Not on your life!