You know how there are just some meals you never forget? About 10 years ago, my son's best friend at the time had grandparents that lived in Lancaster County, PA; smack dab in the middle of Amish country. They lived on a beautiful farm and graciously had us as guests one Columbus Day weekend. We had the rare honor of supping at the neighboring Amish family's home, complete with German prayers and songs. They allowed this as a favor to their "English" friends, because they had been kind and were good neighbors. They were extremely hospitable and put out a beautiful spread, but I was most intrigued with the "Chow-Chow" because I had never heard of it before. It was a home-jarred mixture of garden vegetables, maybe slightly pickled, that was colorful and delicious and looked like it would be fun to can. I wish now that I had asked for the recipe. In fact, if you have one, please send it to me!
On that trip, we ate at what I can only describe as a Pennsylvania Dutch diner. I cannot remember the name, but there was a windmill on the roof. I had the chicken, corn and noodle soup and it was delicious and memorable, considering I'm still thinking of it 10 years later. I adapted this recipe from one in Cook's Country magazine. It was spot on, and so quick and easy to throw together, only 30 minutes total. Most definitely in the rotation now.
Pennsylvania Dutch Chicken Corn and Noodle Soup
1 bag frozen corn, thawed
8 cups chicken broth
1 tablespoon butter
1 onion, chopped
1 celery rib, sliced thin
salt and pepper to taste
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
3 cups egg noodles
Combine corn and 2 cups broth in blender and puree. Melt butter in a Dutch oven over medium high heat and cook onion and celery until softened. Add remaining broth, then puree, remaining corn, chicken, seasonings and egg noodles. Simmer for 10-15 minutes. Serves 6.