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


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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