Chicken & Vegetable Stew

1 large fryer
1 quart of corn
1 quart of tomatoes
1 pint of sliced okra
1 pint of lima beans
2 medium onions, chopped
Salt and pepper to taste

Place the chicken in a large kettle and add enough water to cover. Cook until tender. Remove chicken from broth and cool. Remove chicken from bones and cut in large cubes. Return chicken to broth and add remaining ingredients. Simmer until thick, stirring frequently.
6- 8 servings