Chicken Corn & Tomato Chowder
Ingredients
1 chicken (3 pounds), cut up
1 medium onion, chopped
1 tsp poultry seasoning
1 can corn kernels (16 ounces), with liqu, id
1 can whole tomatoes (16 ounces), drained, and cut up
1 tsp lemon juice
1 salt and freshly ground pepper
Preparation
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.
Servings: 8
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Our Chicken Recipes section offers something for everyone, from chicken soup to roast chicken.
“That fellow Béchameil has all the luck! I was serving breast of chicken á la crème more than 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce.”
Duke of Escars, 17th century
“Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious chicken dish on the buffet table at some fance dress ball?”
X. Marcel Boulestin, chef.
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