Easy Brunswick Stew
|Chicken||5 Pound, cut up, as for frying (1 Chicken)|
|Ears of corn||3 Large (Corn Kernels Cut From Cobs)|
|Fresh lima beans||2 Cup (32 tbs)|
|Ripe tomatoes||3 Large, skinned and cut up|
|Cold water||1 Cup (16 tbs)|
|Potatoes||3 Medium, peeled, cooked; and mashed|
Cut bacon in small pieces and try out in covered kettle.
Add chicken and cook lightly, but do not brown.
Add rest of ingredients (except potatoes) and cold water to barely cover.
Cover closely and cook slowly until chicken is tender.
Just before serving add potatoes; this serves as the only thickening.
Serve (with bones left in) in flat soup plates accompanied by hot.