1 (5 lb.) stewing hen
4 slices bacon, crushed
2 c. diced potatoes
1 (10 oz.) pkg. frozen limas
1 can tomatoes
1 med. onion, chopped
2 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. Worcestershire sauce
1 (10 oz.) pkg. frozen whole kernel corn

In large kettle, cover chicken with water. Cook until tender; cool. Remove skin and bones. Cut into bite-size pieces. Fry bacon until crisp; reserve drippings.

Measure 1 1/2 quarts of chicken broth. Put all ingredients except corn; cover and simmer for 1 hour. Add corn and cook another 30 minutes. Makes 8 servings.