Corn And Chicken Chowder

1. 1

   combine chicken thoghs, water, carrot, whole onion, parsley, dill, celery, bay leaf, salt. Bring to a boil and skim surface. Add peppercorns. Reduce to medium low heat, cover and simmer for 1 hour, until chicken falling off the bone. remove chicken from stock; remove and discard bones and skin. shred meet with fingers. skim fat from stick. heat oil in casserole, cook onion add tomatoes, add potatoes, chicken stock and bring to a boil reduce to medium low and simmer 15 minutes. add corn, thyme, red pepper, salt, black pepper. cook for 25 minutes, return chicken to pot, remove bay leaf. stir in parsley.

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