Chicken Chowder - cooking recipe

Ingredients

1 small oven stuffer chicken breast
1 qt. tomatoes, mashed
3 medium onions, slivered
6 pods okra, chopped (fresh or frozen)
1/2 small head cabbage, slivered
1 1/2 to 2 qt. water
2 Tbsp. sugar
4 Tbsp. bacon grease
3 medium potatoes, cubed
1 green pepper, slivered
2 c. butter beans (frozen)
1 small can white corn, drained
salt and pepper to taste
1 c. milk

Preparation

Cook chicken in water with tomatoes for about 45 minutes. Remove bones and skin from chicken and cut into small pieces.
Put chicken back into the broth and add all ingredients except milk. Cook over medium-low heat for 1 1/2 to 2 hours.
Stir occasionally to avoid sticking.
Add milk when done.
Yields 5 quarts.