Make your ham broth from a meaty bone leftover from baking a ham, and the chicken broth from poaching a whole chicken for this thrifty stew.

4 cups ham broth
4 cups chicken broth
8 cups freezer tomatoes, thawed (or 2 28 oz. cans, mashed)
4 cups Vidalia onion, chopped
4 cups baked ham pieces
4 cups shredded cooked chicken
3 pounds Russet potatoes
1/2 cup Worcestershire sauce
1/4 cup lemon juice
2 Tbsp hot sauce, or to taste
20 oz cream-style corn
1 15 ounce can whole kernel corn, drained
3 Tbsp Cavender’s Greek Seasoning

1. In a very large stock pot, bring ham broth, chicken broth, tomatoes, and onions to a boil, then reduce to a simmer. Add ham & chicken.
2.
Peel and cut the potatoes into bite-sized cubes, adding to the pot and stirring as you go. Simmer uncovered 1 hr., stirring frequently.
3. Reduce the heat to low. Add Worcestershire, lemon juice, and hot sauce; stir well. Add corn and cook, stirring frequently to keep the corn from sticking, another 15 minutes. Add the Cavender’s and continue to cook another 10 minutes. Adjust the seasoning to taste and serve.

Servings: 16