Chicken Chowder

 

4 chicken breast halves, skinned
4 cups water
1/2 teaspoon salt
1 medium onion, chopped
2 medium potatoes, peeled and cubed
2 medium carrots, coarsley chopped
1 16-ounce can whole tomatoes, finely chopped
1 16-ounce can cream-style corn
1/4 teaspoon black pepper, coarsely ground
1/4 teaspoon ground thyme

Combine chicken, water and salt in a Dutch oven (or 4-quart pot); bring to a boil. Cover and reduce heat and simmer for 45 minutes. Remove chicken from broth, reserving 3 cups of broth in pot. Let chicken cool, remove meat from bones and cut into bite-size pieces; set aside. Add onion, potatoes and carrots to broth; bring to a boil. Cover, reduce heat and simemr for 15 minutes. Add chicken, tomatoes, corn, pepper and thyme. Cover and simmer for 15 minutes or until vegetables are tender, stirring occasionally. Makes 2 quarts.

- Recipe courtesy John Clatterbaugh, Hagerstown, Md.