Chicken Stew - cooking recipe

Ingredients

12 lb. chicken
4 (16 oz.) cans whole kernel corn
3 lb. Irish potatoes, chopped
3/4 c. chopped onion
3 (16 oz.) cans tomatoes
6 oz. evaporated milk
2 cans tomato soup
salt and pepper to taste

Preparation

Rinse chicken.
Combine with water to cover in 12-quart stockpot.
Cook until tender; cool.
Bone and chop chicken. Chill chicken and broth in separate containers.
Skim broth. Combine broth, chicken, corn, potatoes, onion, tomatoes, evaporated milk, soup, salt and pepper in 12-quart stockpot; mix well.
Simmer for 2 hours or to desired consistency.
Yield:
12 servings.