Brunswick Chowder

A hefty soup for cold nights.

1 broiler-fryer, about 3 pounds, cut up
5 teaspoons seasoned salt
Water
1 cup chopped onion
2 tablespoons butter or margarine
2 10-oz packages frozen Fordhook lima beans
2 cans condensed tomato-rice soup
2 cups thinly-sliced celery
2 cans (15 oz) cream-style corn

Combine chicken, 3 teaspoons seasoned salt and four cups of water in a kettle. Cover and simmer forty-five minutes or until chicken is tender. Remove meat from the bones and dice it. Strain the broth and measure out four cups; add water if necessary to make four.

Put the butter in the kettle and saute the onion until soft. Add the lima beans, soup, two soup cans water, and the celery. Cover and simmer fifteen minutes, or until beans are tender. Stir in chicken, reserved broth, corn and remaining two teaspoons of salt. Heat slowly just to boiling. Serve in heated soup bowls. Serves eight.

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