1 whole chicken
bay leaf
4 cups water
3 chicken bullion cubes or broth equivalent
salt and pepper
3 cloves garlic, diced
1 large onion, diced
1 can diced tomatoes
1 can rotel (your favorite type)
3 carrots, cut in 2-inch pieces
3 potatoes, cut into 2-inch pieces
1 can corn or 1 cup fresh corn
1 can creamed corn

Place chicken in pot with water and next 8 ingredients and simmer 1 hour. Remove from heat and remove chicken to bowl. While chicken is cooling, add the rest of the ingredients except corn and return to simmer. Remove bones from chicken and dice into large pieces. Return chicken to pot and simmer 30 to 45 minutes until carrot is cooked. Add both types of corn to pot and return to simmer 5 minutes. Check salt, if needed add another bouillon cube.

This tastes even better the next day. Sometimes I add thyme & oregano. Serve with hot bread or corn bread.

Serves 6 hungry people.

Submitted by: Monica