|Stew Masters Lee Tomlinson and David Pearson|
2 gallons cream style corn
Remove all the skin and bones from the cooked chicken and pull meat into big pieces. Cut stewed meat into pieces, remove and discard fat and any gristle. Turn on the burner and add chicken broth to the pot first thing and start stirring. Then add the chicken, tomatoes, lima beans, tomato ketchup (which adds just the right amount of sweetener,) green beans, carrots, potatoes, English peas, onions, and tomato paste (which gives the stew the pretty color) and continue stirring. Bring to a boil and cook through and through for about 2-1/2 or 3 hours, stirring constantly. Add the corn, pepper, salt and pepper; stir constantly or the corn will stick. Cook another 1 to 1-1/2 hours. When it’s done, turn off the burner, add creamed corn and continue stirring for 30 minutes to prevent scorching. If you didn’t preboil the chicken, you would need to cook the stew for about 8 hours. When it’s done, ladle into bowls and serve. You don’t need many fixins because everything’s in the bowl. Saltine crackers and a cold Coke for washing away the sting of the hot pepper is all that’s needed. There's nothing like it, knowing that lots of love and elbow grease went into the cooking.