Monday, February 2, 2009

Chicken Corn and Tomato Chowder


You’ll Need:



  • 3 pounds chicken, cut up

  • 1 medium onion, chopped

  • 1 teaspoon poultry seasoning

  • 16 ounce can corn (reserve liquid)

  • 16 ounce can whole tomatoes drained and cut up

  • 1 teaspoon lemon juice

  • Salt

  • Pepper

Directions:


In a large saucepan, simmer the chicken in 4 cups or water 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.


Note: This recipe is even better with fresh corn and tomatoes. So when the season is right take advantage of preparing it in that fashion.


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