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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This recipe is from Rachel, my MIL. Rachel suggests adding a little bit of cayenne pepper and/or red pepper flakes for a less bland chowder. Ingredients:
4 boneless skinless chicken breast halves |
4 cups water |
1/2 teaspoon salt |
2 medium potatoes, peeled and cubed |
2 medium carrots, peeled and sliced |
1 (17 ounce) can cream-style corn |
1 (15 ounce) can seasoned tomato sauce |
1/4 teaspoon black pepper |
Directions:
1. Combine chicken, water, and salt in a large pot and bring to a boil. Cover, reduce heat, and simmer until chicken is tender.
2. Remove chicken from broth and cut into small pieces. Return chicken to broth and add potatoes and carrots. Simmer until vegetables are tender.
3. Add tomato sauce, corn, and black pepper. Cover and simmer about 15 minutes, stirring frequently.
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