3-4 lbs. stewing chicken
Salt to taste
Water
2 qts. corn, fresh, frozen or canned
3-4 hard-boiled eggs, diced
Dash of pepper

In large kettle, cover chicken pieces with water. Salt to taste. Cook until tender, then cut meat off bones and dice into bite-sized pieces. Return chicken to broth, add corn and bring to a boil. Stir in hard-boiled eggs and cook for 15 minutes. Add salt and pepper and serve.