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Chowder: Chicken Chowder




Source of Recipe


John Clatterbaugh


List of Ingredients




4 chicken breast halves, skinned
4 cups water
1/2 teaspoon salt
1 medium onion, chopped
2 medium potatoes, peeled and cubed
2 medium carrots, coarsely chopped
1 16-ounce can whole tomatoes, finely chopped
1 16-ounce can cream-style corn
1/4 teaspoon black pepper, coarsely ground
1/4 teaspoon ground thyme

Recipe



Combine chicken, water and salt in a Dutch oven (or 4-quart pot); bring to a boil. Cover and reduce heat and simmer for 45 minutes. Remove chicken from broth, reserving 3 cups of broth in pot.
Let chicken cool, remove meat from bones and cut into bite-size pieces; set aside. Add onion, potatoes and carrots to broth; bring to a boil.

Cover, reduce heat and simmer for 15 minutes. Add chicken, tomatoes, corn, pepper and thyme. Cover and simmer for 15 minutes or until vegetables are tender, stirring occasionally.


Makes 2 quarts.