Hearty Chicken Chowder

• 4 to 5 pounds stewing chicken, cut into pieces
• 1 quart water
• 1 tsp. salt
• ¼ tsp. pepper
• 3 large potatoes, peeled and cut into cubes
• 6 medium carrots, peeled and sliced
• 3 medium onions, sliced
• 2 tsp. salt
• ½ tsp. pepper
• 1 pkg. (10 oz.) frozen peas, or 1 can peas
• 1 tall can evaporated milk (1 2/3 cups)

Remove pieces of excess fat from chicken and save for some other purpose.

Place chicken pieces in a large kettle with the water, 1 tsp. salt and ¼ tsp. pepper. Cover and cook slowly until chicken is tender, about 3 hours. Remove chicken.

Add potatoes, carrots and onions together with the 2 tsp. salt and ½ tsp. pepper to the broth in the kettle. Boil until vegetables are tender, but not mushy, about 15 minutes.

Meanwhile, remove chicken from bones and cut into bite-size pieces. Add the peas and chicken and cook about 5 minutes. Stir in evaporated milk and heat to serving temperature, about 5 minutes. Makes 8 to 10 servings.

Very little in the way of accompaniments will be needed along with this hefty chowder, although you may want crackers and relishes and a simple dessert as fresh sliced pineapple to round out the menu.