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A Time-Honored Tradition That Warms More Than the Stomach
Chicken corn soup holds a special place in the heart of Williamsport and surrounding Washington County. More than a comforting meal, this Pennsylvania Dutch-inspired dish tells a story of family gatherings, rural roots, and community celebrations. At Kelly Moore Sheds & Marketplace, we embrace traditions like this that define our region and honor the local heritage of chicken corn soup.
From Farm to Table: The Soup’s Humble Beginnings
Early settlers in the region, many of German descent, crafted hearty meals from simple ingredients. Chicken corn soup came together with local sweet corn, egg ribbons, and slow-simmered chicken—perfect for feeding large families. It was economical, nourishing, and full of flavor.
Celebrated at Festivals and Church Suppers
You’ll still find chicken corn soup at firehouse dinners, fall festivals, and local church events. Residents take pride in their versions, often passed down through generations. Some recipes include hard-boiled eggs, others favor fresh parsley or rivels—a doughy addition with roots in old-world cooking.
A Dish That Brings People Together
This soup does more than fill bowls—it fills rooms with conversation and tradition. Whether served at the Williamsport Red Men Club or a neighborhood fundraiser, it symbolizes hospitality and small-town spirit. Locals often share stories over a steaming cup, bridging generations with each spoonful.
Honoring Local Culture at Kelly Moore Sheds & Marketplace
At Kelly Moore Sheds & Marketplace, we celebrate all things local—including heritage-rich favorites like chicken corn soup. When you visit, you’ll find more than quality sheds and outdoor structures—you’ll discover a hub of community pride, local goods, and traditions that reflect Williamsport’s roots.
Meredith’s Corn Soup Recipe
What You’ll Need:
- 8–10 ears of fresh corn (cut off the cob)
- 1 onion, chopped
- 3–4 stalks of celery, chopped
- 2 carrots, sliced (optional)
- 8 cups chicken or vegetable broth
- 2 tbsp butter
- 1 tbsp thyme
- 1 tbsp oregano
- Salt and pepper
- Fresh parsley for garnish
How to Make It:
- Melt the butter in a big pot and cook the corn,onions, celery, and carrots until they’re soft.
- Add the broth. Let it simmer until the potatoes are tender, add cobs (about 30 mins ).
- Remove cobs and cook another 10 mins.
- Add salt, pepper & other seasonings and let it warm through.
- Scoop into bowls, top with parsley, and enjoy around the fire.
Tip: If you’re cooking outside, keep the pot just above the fire, not right in the flames, and stir often.
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