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Categories:Viewed: 8 - Published at: 9 years ago
Ingredients
- 1 whole fryer, cooked and taken off bone
- 2 or 3 potatoes, chopped
- 1 can white Shoepeg corn
- 1 onion, quartered and sliced very thin
- 1 large can whole tomatoes, cut up
- ketchup
- milk
Method
- In a Dutch oven, boil fryer; cool enough to take off of the bone.
- Skim any fat off top of chicken broth.
- Add potatoes, onion and corn; simmer until potatoes become tender (about 30 minutes). Add chicken, tomatoes and salt and pepper to taste.
- Simmer for 30 to 45 minutes.
- Before serving, take out amount needed to serve and add a few squirts of ketchup and a little milk to thicken. Refrigerate or freeze remaining portions.
- Enjoy!
