1 (3 lb.) broiler-fryer
2 stalks celery, cut into 1 inch pieces
1 sm. onion, quartered
7 c. water, divided
2 (10 oz.) pkgs. frozen baby lima beans
2 (10 oz.) pkgs. frozen while kernel corn
1 c. onion, chopped
2 (28 oz.) cans whole tomatoes, undrained & chopped
1 (8 oz.) can whole tomatoes, undrained & chopped
3 med. potatoes, peeled & diced
2 tbsp. butter
1 tbsp. salt
1 to 1 1/2 tsp. black pepper
1/2 to 1 tsp. red pepper
10 Saltine crackers, crumbled

Combine broiler-fryer, celery, onion, and 5 cups water in a large Dutch oven or stock pot; bring to a boil. Cover, reduce heat, and simmer 1 hour. Remove chicken, celery and onion from broth, reserving broth in Dutch oven; discard celery and onion. Cool chicken; skin, bone, and coarsely chop meat. Add chicken, lima beans, and remaining ingredients, except saltines, to broth; bring to a boil. Reduce heat, and simmer, uncovered, about 4 1/2 hours or until desired consistency, stirring often. Add remaining water as needed. Add cracker crumbs, and cook an additional 15 minutes. Yield: 3 1/2 quarts.