Brunswick Stew - cooking recipe

Ingredients

2 fryers (I used only 1 large size)
1/2 lb. onions or 2 large
1 lb. potatoes or 8 to 10 medium
1 large can tomatoes, mashed
1 to 3 oz. tomato paste (secret of recipe)
1 can butter beans or frozen beans, cooked
2 cans creamed corn

Preparation

Cover chicken with water; cook until tender.
Strain broth. Pull chicken off bones.
You can chill broth and remove fat at this point.
Cook onions and potatoes in broth until tender.
Add tomatoes and chicken.
Cook, uncovered, 2 hours.
Add corn, butter beans and tomato paste.
Cook 1/2 hour.
Season to taste.
Simmer, covered, on warm heat until desired consistency.
Mash with potato masher.
Makes about 4 quarts.