Chicken, Corn & Tomato Chowder
Yield
8 servingsPrep
10 minCook
80 minReady
90 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pound |
chicken
chopped |
|
| 1 | medium |
onions
chopped |
|
| 1 | teaspoon |
poultry seasoning
|
|
| 1 | can |
corn
16 ounces, with liquid |
*
|
| 16 | ounces |
tomatoes, canned
drained and chopped |
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
chicken
chopped |
|
| 1 | medium |
onions
chopped |
|
| 5 | ml |
poultry seasoning
|
|
| 1 | can |
corn
16 ounces, with liquid |
*
|
| 462.4 | ml/g |
tomatoes, canned
drained and chopped |
|
| 5 | ml |
lemon juice
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Directions
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.
