Chicken Chowder

Ingredients

• 2 whole chicken breasts
• 4 cups water
• 1/2 teaspoon salt
• 2 medium potatoes, peeled and cubed
• 2 medium carrots, coarsely chopped
• Two 17-ounce cans cream-style corn
• One 15 ounce can tomato sauce with tomato bits
• 1/4 teaspoon pepper

Directions

Combine first three ingredients in a Dutch oven, bring to a boil. Cover, reduce heat and simmer 30 to 45 minutes or until chicken is tender. Remove chicken from broth, reserve 3 cups broth in Dutch oven. Remove the meat from bones and cut into pieces, set aside. Add potatoes and carrots to broth, bring to a boil. Cover, reduce heat and simmer 10 to 12 minutes. Add chicken, corn, tomato sauce and pepper. Cover and simmer 15 minutes or until vegetables are tender, stirring occasionally.

Yields 2 quarts