4-5 lb. stewing chicken, cut up
3 lb. ham shank
3 c. water
1/2 c. celery leaves
6 peppercorns
2 bay leaves
1 1/2 tsp. salt
1/2 tsp. basil leaves
4 c. milk
5 med. potatoes, cut in 1-inch pieces
3 stalks celery, cut in 1-inch pieces
2 med. onions, cut in rings
1 pkg., frozen lima beans
1 pkg. frozen corn
1/2 c. flour
1 c. water
2 tomatoes, peeled and cut in wedges
Parsley

In large covered saucepot, place chicken, ham, water, celery leaves, peppercorns, bay leaves, salt and basil. Cover and simmer 2 to 2 1/2 hours until chicken is tender. Remove chicken and ham from stock; set aside.

Strain stock and return 6 cups stock to saucepot; add milk, potatoes, celery, onions, lima beans, and corn; cover and cook until vegetables are tender. Cut chicken in pieces and ham in strips.

Mix water with flour and add to stock, stirring constantly, until thickened. Add chicken, ham and tomatoes; cover and heat over low heat. Serve garnished with parsley.