Chicken Chowder

• 4 chicken breast halves, skinned
• 4 cups water
• 12 teaspoon salt
• 2 medium potatoes, peeled and cubed
• 2 medium carrots, coarsely chopped
• 1 (16 ounce) can cream-style corn
• 1 (16 ounce) can tomatoes, diced, undrained
• 14 teaspoon black pepper, ground
• 14 teaspoon tarragon (optional)

1. Combine first 3 ingredients in a Dutch oven; bring to a boil.
2. Cover, reduce heat and simmer 30 to 45 minutes or until chicken is tender.
3. Remove chicken from broth, reserving 3 cups broth in Dutch oven.
4. Remove the meat from the bones and cut into bite size pieces; set aside.
5. Add potatoes and carrots to broth; bring to a boil, cover, reduce heat, and simmer 10 to 15 minutes.
6. Add chicken, corn, diced tomatoes, pepper, and optional tarragon (if desired); cover and simmer 15 minutes or until vegetables are tender, stirring occasionally.

chicken, water, salt, potatoes, carrots, creamstyle, tomatoes, black pepper, tarragon

Taken from www.food.com/recipe/chicken-chowder-5329 (may not work)