3 lb. broiler fryer chicken, cooked and cubed
55 oz. chicken broth
1 (1 lb 12 oz.) can tomatoes, undrained or 3 lb. fresh, cut up
6 med. potatoes, pared and diced
1 lg. onion, chopped
1/4 lb. fully cooked bacon, chopped
1 tsp. salt
1/2 tsp. pepper
3 tbsp. butter
1 (10 oz.) pkg. frozen limas
1 (10 oz.) pkg. frozen corn

Bring chicken and broth to boil in large kettle or Dutch oven. Lower heat, simmer 45 minutes or until chicken is tender. Skim fat from surface. Remove chicken from broth allowing broth to simmer. Cover chicken lightly. Remove meat from bones. Return to broth; add tomatoes, potatoes, onion, ham, salt, and pepper. Simmer 1 hour and add corn and limas. Simmer 15 minutes. Stir in butter.