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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.

 

 

 


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