4 lb. chuck roast
1 1/2 lb. lean pork
5 - 6 lb. chicken, cut up
1 c. uncooked long grain white rice
1 can cream - style corn
3 qt. canned tomatoes
1/4 lb. butter
Pepper, salt and cayenne to taste

Cover beef, pork and chicken with water in large stew pot. Cook meat until tender, 2 - 3 hours. Cool. Remove bones and skin. Coarsely grind or chop meat and put aside. Skim fat from broth. Strain. Add rice and cook for 30 minutes, adding water if needed. Add corn, tomatoes, butter and simmer 30 minutes. Add meat and seasonings. Simmer 20 minutes. Stir well during this period to prevent sticking. This thick soup freezes beautifully. Make and enjoy as needed.