Chicken corn & tomato chowder
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 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 |
| Salt and freshly ground pepper | ||
Directions
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.