1 lg. fryer, cut up or chicken breast
Piece of fat back
Salt, pepper, pod of red pepper
Lg. onion, sliced
Water to cover

Boil until chicken is tender, remove skin and bones, cut into small pieces. Dice Irish potatoes and 1 large onion. Cook together until tender. Strain chicken broth. Then put potatoes, onions and chicken in broth. Heat and add 1 can cream style corn, 1 can tomato puree and boil.

Heat and add 1 quart sweet milk slowly or add 2 cans condensed milk to potatoes and onion broth. Add 1/2 stick butter. Heat together but do not boil. Thicken with crumbled saltines.