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Chicken Chowder Recipe Ingredients:
4 chicken breast halves, skinned
4 cups water
1/2 teaspoon salt
2 medium potatoes, peeled and cubed
2 medium carrots, coarsely chopped
1 (16 ounce) can cream-style corn
1 (16 ounce) can tomatoes, diced, undrained
1/4 teaspoon black pepper, ground
1/4 teaspoon tarragon (optional)
Cooking Instructions:
Combine first 3 ingredients in a Dutch oven; bring to a boil.
Cover, reduce heat and simmer 30 to 45 minutes or until chicken is tender.
Remove chicken from broth, reserving 3 cups broth in Dutch oven.
Remove the meat from the bones and cut into bite size pieces; set aside.
Add potatoes and carrots to broth; bring to a boil, cover, reduce heat, and simmer 10 to 15 minutes.
Add chicken, corn, diced tomatoes, pepper, and optional tarragon (if desired); cover and simmer 15 minutes or until vegetables are tender, stirring occasionally.
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