1 gallon onions, chopped
4 gallons potatoes, chopped
4 gallons broth (reserved from hens and fryers)
2 lg. (gallon) cans tomatoes (mash tomatoes)
2 lg. (gallon) cans tomato sauce
1 1/2 lg. (gallon) cans cream corn
2 lg. (gallon) cans whole kernel corn
4 hens
5 fryers

Cooked and deboned; cut in very small pieces.

Cook potatoes and onions together in broth until soft. Add tomatoes and tomato sauce and simmer. Add chicken and let simmer. Add cream corn and whole kernel corn and simmer again. Season with salt and pepper to taste. Needs to be stirred almost continuously to keep from sticking, especially after corn is added.