Nannie'S Chicken Stew - cooking recipe

Ingredients

1 whole fryer, cooked and taken off bone
2 or 3 potatoes, chopped
1 can white Shoepeg corn
1 onion, quartered and sliced very thin
1 large can whole tomatoes, cut up
ketchup
milk

Preparation

In a Dutch oven, boil fryer; cool enough to take off of the bone.
Skim any fat off top of chicken broth.
Add potatoes, onion and corn; simmer until potatoes become tender (about 30 minutes). Add chicken, tomatoes and salt and pepper to taste.
Simmer for 30 to 45 minutes.
Before serving, take out amount needed to serve and add a few squirts of ketchup and a little milk to thicken. Refrigerate or freeze remaining portions.
Enjoy!