Title: Chicken, corn and tomato chowder
 Categories: Chicken, Soups
      Yield: 8 servings
 
      1    Chicken (3 pounds), cut up
      1 md Onion, chopped
      1 ts Poultry seasoning
      1 cn Corn kernels (16 ounces),
           -with liquid
      1 cn Whole tomatoes (16 ounces),
           -drained and cut up
      1 ts Lemon juice
           Salt and freshly ground
           -pepper
 
  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.