Instructions: Remove any excess fat from chicken. Place chicken giblets (except liver) and neck in Dutch oven. Add water, onion, celery, carrot and salt; heat to boiling. Skim foam from broth; reduce heat. Cover and simmer about 1-1/2 hours or until thickest pieces of chicken are done.Remove chicken from broth; cool chicken about 10 minutes or just until cool enough to handle.

Remove chicken from bones and skin; cut chicken into small pieces. Skim fat from broth; return chicken to broth. Stir in corn and eggs. Heat to boiling; reduce heat. Sprinkle with Egg Rivel mixture; stir into soup.

Simmer uncovered 10 minutes.

8 SERVINGS (ABOUT 1-1/3 CUP EACH)

EGG RIVELS Mix all ingredients until mixture looks like cornmeal.

Although often prepared with fish or shellfish, a chowder is actually any rich soup, usually milk-based, that contains solid ingredients. This Pennsylvania Dutch recipe is thick with diced chicken, tender corn kernel and rivels, diminutive dumplings that are added just a few minutes before the chowder is served.

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