Chicken Brunswick Stew - cooking recipe

Ingredients

6 lb. chicken, cooked and cut up fine
1 lb. onions, chopped fine
2 (No. 2) cans white creamed corn
1/4 bottle Worcestershire sauce
2 (No. 2) cans tomato puree
1 small bottle catsup
1/4 c. vinegar
2 c. chicken broth (that you cooked chicken in)

Preparation

Cook chicken in water to cover with 1 cup chopped celery and 1 small chopped onion.
When chicken is tender, let cool.
Take off bones and chop fine.
Combine all ingredients and simmer 2 hours. Stir often, as the corn will stick.
Sometimes I wait until the last hour to put corn in so I won't have to stir as often.
Eat with crackers or garlic toast.