Pennsylvania Dutch Corn Chicken Soup

Serves:

Ingredients:

1 1/2 c Cooked whole kernel corn
1 cn (10 1/2 oz.) condensed
-chicken-rice soup
2 Chicken bouillon cubes
-Water
-Salt and pepper
-Dumpling batter
--DUMPLING BATTER:--
3/4 c All-purpose flour
1/2 t Salt
1 T Butter
1 Egg
1/2 c Water

Method:

Combine corn, soup and bouillon cubes in large saucepan.
Add 3 cans of water.
Bring to boil; season to taste with salt and pepper.
Dribble dumpling batter from spoon into gently boiling soup.
Simmer 5 minutes or until dumplings are cooked.
Makes 1 1/2 quarts or 4 to 6 servings.
DUMPLINGS Sift together: Flour and salt, Cut in: Butter.
Add 1 egg to 1/2 cup water and beat with fork just enough to blend.
Add to flour mixture and beat with spoon until smooth.