Title: Chicken, Corn and Tomato Chowder
Categories: Chicken Soup
Yield: 8 Servings

1		Chicken (3 pounds), cut up
1	md	Onion, chopped
1	ts	Poultry seasoning
1	cn	Corn kernels (16 ounces), with liquid
1	cn	Whole tomatoes (16 ounces), drained and cut up
1	ts	Lemon juice
		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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