2 slices raw bacon, cut up
1 c. chopped onion
3 lb. chicken, cut up
2 (10 3/4 oz.) cans chicken broth, undiluted
1/3 c. chopped celery
2 tsp. salt
1 (16 oz.) can stewed tomatoes
2 c. pared diced potatoes
1 (10 oz.) frozen ford hook lima beans, thawed
1 (12 oz.) can whole kernel corn, drained
3 tbsp. flour
1 tbsp. sugar

Saute bacon and onion until onion is golden (5 minutes). Rinse chicken in cold water. Put chicken in 4 quart Dutch oven with chicken broth, 2 cups water, celery, onion, bacon, mixture, and salt. Bring to boil, reduce heat and simmer 45 minutes or until chicken is tender. Cool skim fat. Debone chicken. Add tomatoes, potatoes, lime beans, and chicken. Bring to boil reduce heat and simmer 15-20 minutes. Add corn and sugar. Mix flour and 1/4 cup cold water and stir into bubbling broth. Stir until thickened. 6-8 servings.