Chicken Chowder

• 1 small oven stuffer chicken breast
• 1 qt. tomatoes, mashed
• 3 medium onions, slivered
• 6 pods okra, chopped (fresh or frozen)
• 1/2 small head cabbage, slivered
• 1 1/2 to 2 qt. water
• 2 Tbsp. sugar
• 4 Tbsp. bacon grease
• 3 medium potatoes, cubed
• 1 green pepper, slivered
• 2 c. butter beans (frozen)
• 1 small can white corn, drained
• salt and pepper to taste
• 1 c. milk

1. Cook chicken in water with tomatoes for about 45 minutes. Remove bones and skin from chicken and cut into small pieces.
2. Put chicken back into the broth and add all ingredients except milk. Cook over medium-low heat for 1 1/2 to 2 hours.
3. Stir occasionally to avoid sticking.
4. Add milk when done.
5. Yields 5 quarts.

chicken, tomatoes, onions, pods okra, head cabbage, water, sugar, bacon grease, potatoes, green pepper, butter beans, white corn, salt, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=385218 (may not work)