Chicken Chowder

Name: Chicken Chowder
Ingredients: 4 chicken breast halves, skinned; 4 cups water; 12 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; 14 teaspoon black pepper, ground; 14 teaspoon tarragon (optional)

9 ingredients

6 steps

Ingredients

4 chicken breast halves, skinned
4 cups water
12 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
14 teaspoon black pepper, ground
14 teaspoon tarragon (optional)

Directions

1

Combine first 3 ingredients in a Dutch oven; bring to a boil.
2

Cover, reduce heat and simmer 30 to 45 minutes or until chicken is tender.
3

Remove chicken from broth, reserving 3 cups broth in Dutch oven.
4

Remove the meat from the bones and cut into bite size pieces; set aside.
5

Add potatoes and carrots to broth; bring to a boil, cover, reduce heat, and simmer 10 to 15 minutes.
6

Add chicken, corn, diced tomatoes, pepper, and optional tarragon (if desired); cover and simmer 15 minutes or until vegetables are tender, stirring occasionally.