Broccoli-Corn Chowder

• 1 (10 3/4 oz.) can cream of broccoli soup
• 1 (16 oz.) can whole kernel corn
• 1/2 c. half and half
• 2 Tbsp. onion flakes
• 1/4 tsp. celery seed
• 1/4 tsp. pepper
• 1 broiler-fryer (about 2 1/4 lb.), quartered
• 1 large onion, chopped (1 c.)
• 2 (10 oz. each) pkg. frozen fordhook lima beans
• 2 c. thinly sliced celery
• 5 tsp. seasoned salt
• water
• 2 Tbsp. butter or oleo
• 2 cans condensed tomato-rice soup
• 2 (1 lb. each) cans cream-style corn

1. Combine chicken, 3 teaspoons of the salt and 4 cups of water in kettle.
2. Cover.
3. Simmer 45 minutes or until chicken is tender. Take meat from bones; dice.
4. Strain broth into a 4-cup measure. Add water, if needed, to make 4 cups.
5. Saute onion in butter or oleo until soft in same kettle.
6. Add lima beans, soups, 2 soup cans of water and celery; cover.
7. Simmer 15 minutes or until beans are tender.
8. Stir in chicken, broth, corn and remaining 2 teaspoons of seasoned salt.
9. Heat slowly just to boiling.
10. Ladle into heated soup bowls.

cream of broccoli soup, whole kernel corn, onion flakes, celery, pepper, broilerfryer, onion, frozen fordhook lima beans, celery, salt, water, butter, creamstyle

Taken from www.cookbooks.com/Recipe-Details.aspx?id=620902 (may not work)