Ingredients
1 chicken (3 pounds), cut up
1 medium onion, chopped
1 tsp poultry seasoning
1 can corn kernels (16 ounces), with liqu, id
1 can whole tomatoes (16 ounces), drained, and cut up
1 tsp lemon juice
1 salt and freshly ground pepper
Directions
NOTE: This recipe is even better with FRESH corn and tomatoes.
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.
Serves 8.
[ 365 Ways To Cook Chicken; Cheryl Sedaker, 1986 ]
Posted by Fred Peters.
Servings: 8 servings
Chicken~ Corn & Tomato Chowder Recipe brought to you by Recipe Ideas
Categories: Chicken; Corn; Poultry; Soup; Tomato
The History of Recipes
We are able to read the history of written recipes back into antiquity, certainly as far back into recorded history as ancient Egypt, and potentially, even further back. Interesting though that is, generally, these old cookbooks were just primitive hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to academics is a series of clay tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. As we move on, there are a couple of recipe books which appeared in the fourteenth century ; a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these are not about the indian curry that is served today, but instead accounts of the types of meals prepared for the rich and wealthy people of those days. During the next few centuries, the powerful families of Europe competed to serve the most exotic meals, and because of this the best chefs and their recipe collections were at a premium. However, it wasn`t until the nineteenth century that cookery and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collecting, trying out, and writing down recipes common in their social group. By the advent of the 20th century, recipe publications were highly popular mostly as a result of higher levels of literacy, people having increased leisure time and having more disposable income. |
We hope you enjoy this Chicken~ Corn & Tomato Chowder recipe.
