Myrtis Pylant, D.H.S.
- 1 fryer
- 5 medium potatoes
- 1 can cream corn
- Salt and pepper to taste
- 1 large onion, chopped
Boil fryer until tender. Debone. Add chopped potatoes and creamed corn to broth. Add deboned chicken. Cook until potatoes are tender. Add salt, pepper, and onion while chicken is cooking.
