1 stewing hen
2 stalks of celery
1 onion chopped
2 cans shoe peg corn, white
4 hard cooked eggs
Salt, pepper
2 tbsp. real butter

Boil chicken, remove skin and bones. Return to broth. Add chopped onion and celery, corn and eggs. Simmer 30 to 45 minutes on medium low heat. Serve with saltine crackers.