How to make it

  • Saute garlic, celery, onions and pepper in oil until onions are translucent.
  • In a stockpot or large saucepan, heat chicken stock to boiling, and reduce to a simmer.
  • Add chicken, corn and vegetables to pot and let simmer 10 - 15 minutes.
  • Add salt and pepper to taste.
  • Add cream, if desired, and stir.
  • Garnish with chopped parsley if serving immediately.
  • Serves 8.
  • Serving Suggestion: Serve with Jalapeno Corn Bread.
  • NOTE: You can make stock from stewing chickens, carrots, celery, onions, bay leaves, fresh thyme, garlic and crushed black peppercorns.
  • The Cincinnati Enquirer tested the recipe with canned stock, with good results.

Reviews & Comments 2

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  • palmerlarryray 4 years ago
    I was curios so I did some research for Pigall's Cafe. This place sounds like it could be a possible origin for the recipe.
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  • NPMarie 5 years ago
    I wonder how old this recipe is? Interesting! Sounds good:)
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