Broccoli-Corn Chowder - cooking recipe

Ingredients

1 (10 3/4 oz.) can cream of broccoli soup
1 (16 oz.) can whole kernel corn
1/2 c. half and half
2 Tbsp. onion flakes
1/4 tsp. celery seed
1/4 tsp. pepper
1 broiler-fryer (about 2 1/4 lb.), quartered
1 large onion, chopped (1 c.)
2 (10 oz. each) pkg. frozen fordhook lima beans
2 c. thinly sliced celery
5 tsp. seasoned salt
water
2 Tbsp. butter or oleo
2 cans condensed tomato-rice soup
2 (1 lb. each) cans cream-style corn

Preparation

Combine chicken, 3 teaspoons of the salt and 4 cups of water in kettle.
Cover.
Simmer 45 minutes or until chicken is tender. Take meat from bones; dice.
Strain broth into a 4-cup measure. Add water, if needed, to make 4 cups.
Saute onion in butter or oleo until soft in same kettle.
Add lima beans, soups, 2 soup cans of water and celery; cover.
Simmer 15 minutes or until beans are tender.
Stir in chicken, broth, corn and remaining 2 teaspoons of seasoned salt.
Heat slowly just to boiling.
Ladle into heated soup bowls.