EASY BRUNSWICK STEW

This is a much simpler version of Brunswick Stew which is still delicious.
1 lb. boneless, skinless chicken breasts
1/2 lb. ham, cut in cubes
3 1/2 qts. water
1 large sweet onion, chopped
4 cups of fresh or canned tomatoes, undrained
4 large potatoes, peeled and cubed
2 cups fresh or frozen corn
16-oz. can lima beans
salt and pepper to taste
3 Tbsp. butter
Place chicken, ham, and onion in large pot and cover with water. Add some salt and pepper. Bring to a boil, then reduce heat and simmer, covered, for 2 1/2 hours, stirring occasionally. Add tomatoes, potatoes, corn, and beans. Simmer for 1 1/2 hours, stirring occasionally. Add butter and serve with cornbread.
Yield: 12 or more servings.
"Brunswick stew is a delicious stew. Folks in Mississippi cook it in big iron pots on a wooden fire on old cotton plantations for lunch on opening day of dove season and stir the pot with a boat paddle as they needed a large amount for all the hunters. They use huges amounts of chicken, pork and beef. I learned from an ole timer and used pork, chicken and squirrels. You boil the meat and it becomes "stringy" and along with corn, tomatoes, onions, celery, parsley, butter, catsup et al, it's mighty good."-Ike