Ingredients

• 4 cups tomatoes (peeled and crushed)
• 2 cups green lima beans
• 2 medium potatoes (½ inch diced)
• 4 cups corn (cut from cob or 2 16 oz)
• 1 tablespoon salt
• 1 teaspoon black pepper (ground)
• 1 tablespoon sugar

Directions

• Directions
• Cut chicken into pieces and simmer in 3 quarts of water for a thin stew, or in 2 quarts for a thick stew, until meat can be easily removed from bones.
• About 2 hours, remove chicken from broth; add raw vegetables and simmer, uncovered till beans and potatoes are tender.
• Stirring occasionally to prevent scorching, add chicken, boned and diced, and the seasonings.
• Mix well and remove from heat. Let cool to room temperature uncovered, cover and refrigerate overnight.
• Reheat over moderately-low heat to a slow simmer.
• Do not boil! Serve with warm biscuits or bread.