The Perdue Chicken Cookbook

Add 1 cup chopped stewed tomatoes in their juice and 2 cups cooked, drained

fusilli or other pasta and 1/2-cup cooked kidney beans when adding zucchini

and potatoes. Stir in 1/2-cup grated Parmesan cheese just before serving.

Other fresh vegetables may be added according to their cooking times.

Minestrone happens to be one of Frank's favorites, although he skips the

cheese because of its cholesterol.

NEW ENGLAND CHICKEN 'N' CORN CHOWDER Serves 4-6

Chowders are thick soups which take their name from the large French pot

used in soup-making called a "chaudiere." You can use fresh corn in this

recipe, but I deliberately suggested frozen corn first because frozen corn

can actually taste sweeter and fresher than the fresh corn you buy at the

supermarket. Corn loses 50% of its sweetness in just 24 hours at room

temperature, and it can take days for corn to get from the fields to the

supermarket to your house. In contrast, frozen corn is rushed from the

fields to the freezer in just a few hours, and once frozen, it stops losing

its sweetness. Strange as it may seem, with corn, frozen can taste fresher

than fresh.

/4 pound bacon or salt pork, diced

cup chopped onion

/2 cup chopped celery

cups chicken broth

cups peeled potatoes, cut in 1/2-inch cubes

package (10 ounces) frozen corn or kernels from 2 ears of corn

teaspoon salt or to taste

/8 teaspoon ground pepper

cups cooked, diced chicken

cup (1/2-pint) heavy cream

Oyster crackers, for garnish

In large saucepan over medium-high heat, saute bacon for 3 minutes until its

fat has been rendered. Add onions and celery and cook 3 minutes longer.

Stir in broth and bring to a boil, whisking constantly. Add potatoes and

corn, season with salt and pepper and cook 5 to 10 minutes or until tender.

Stir in chicken and cream, simmer 3 minutes and serve with oyster crackers.

Variation: Shellfish Chowder

Add 1 cup chopped green pepper and 1 cup cooked crab or shrimp to soup when

adding chicken.

HEARTY LANCASTER CHICKEN, VEGETABLE AND DUMPLING SOUP Serves 4

This is a famous Pennsylvania summer soup made with extra vegetables for

hearty winter eating. You can substitute noodles for the dumplings, or add

crackers, pretzels - and some people have told me that even popcorn works.

I'm skeptical about the popcorn, but if you're feeling adventurous, give it

a try.

cups chicken broth

cups cooked, diced chicken

teaspoon salt or to taste

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