Chicken Corn And Tomato Chowder
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry, Soups | 8 | Servings | |
INGREDIENTS
| 1 | Chicken, 3 pounds cut up | |
| 1 | Onion, chopped | |
| 1 | t | Poultry seasoning |
| 1 | Corn kernels, 16 ounces | |
| with liquid | ||
| 1 | Whole tomatoes, 16 ounces | |
| drained and cut up | ||
| 1 | t | Lemon juice |
| Salt and freshly ground | ||
| pepper |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 27
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 391.7mg
Potassium: 158.2mg
Carbohydrates: 2.9g
Fiber: <1g
Sugar: 1.5g
Protein: 2.5g