Chicken, corn and tomato chowder

Yield: 8 servings

Measure Ingredient
1 \N Chicken (3 pounds), cut up
1 medium Onion, chopped
1 teaspoon Poultry seasoning
1 can Corn kernels (16 ounces), with liquid
1 can Whole tomatoes (16 ounces), drained and cut up
1 teaspoon Lemon juice
\N \N Salt and freshly ground pepper

NOTE: This recipe is even better with FRESH corn and tomatoes.

In a large saucepan, simmer the chicken in 4 cups with onion and poultry seasoning for 45 minutes. Remove chicken and let cool; reserve the broth.

Skim fat from chicken broth. Remove meat from chicken; discard skin and bones. Cut meat into bite-size pieces.

In a large non-aluminum saucepan, combine chicken, chicken broth, corn, tomatoes and lemon juice. Simmer for 30 minutes. Season with salt and pepper to taste.

Serves 8.

[ 365 Ways To Cook Chicken; Cheryl Sedaker, 1986 ] Posted by Fred Peters.

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