Chicken, Corn & Tomato Chowder
Submitted by rmhutch
Whole chicken simmered into rich homemade broth, then combined with sweet corn, chopped tomatoes, and a squeeze of lemon for a hearty chowder that feeds eight. From-scratch comfort in a bowl.
YIELD
8 servingsPREP
10 minCOOK
80 minREADY
90 minThere are no shortcuts in this chowder, and that’s exactly what makes it so good.
A whole chicken simmers with onion and poultry seasoning until the meat falls off the bone and the broth turns golden and rich.
That broth becomes the base for everything: sweet corn, chopped tomatoes, and bite-sized pieces of the chicken you just cooked, all simmered together for another 30 minutes.
A touch of lemon juice at the end brightens the whole pot and keeps it from tasting heavy.
Kitchen Tips
- Skim the fat from the broth after removing the chicken. A spoon works, or chill the broth and lift the solidified fat right off the top.
- Use a non-aluminum saucepan for the final simmer. The tomatoes and lemon juice react with aluminum and can give the chowder a metallic taste.
- Add the corn with its liquid for extra body and sweetness in the broth
Ingredients
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.
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