Two large cans of tomatoes (diced)

1 large onion

5 large potatoes

Chicken boiled and shredded

1 can or cream style corn (white or yellow)

1 can tomato paste

About 2 cups or chicken broth reserved

Worchestershire and salt and pepper to taste

Boil chicken in one pot.  Allow chicken to cool and reserve 2 cups of broth.

In another pot mix tomatoes, onion (chopped), and potatoes cubed with ½ stick margarine, worchestershire and salt and pepper to taste. Allow this to cook until potatoes are done.  Mash potatoes until they are mashed into the tomato mixture (this thickens the stew).  Add shredded chicken to tomatoes and stew mixture and mash again to shred chicken better.  Mix in the tomato paste to the stew and allow stew to cook about 15 minutes.  Stir in the can of creamed corn during the final minutes of cooking on very low heat… the corn will scortch very easily.