Chicken Stew - cooking recipe

Ingredients

1 large fryer, boiled and deboned
6 or so potatoes, cut up
1 (3 lb.) bag onions (small)
1 qt. tomatoes
1 can cream-style corn
12 chicken bouillon cubes to taste
1 stick margarine
1/2 can evaporated milk
Worcestershire sauce to taste
salt and pepper to taste

Preparation

Cover potatoes with water and add chopped onions.
Cook until done.
Add the remaining ingredients.
Cook for another 30 to 45 minutes.