peeled and diced
frozen or canned whole kernel corn
Cook chicken until done in water. Remove chicken from broth and discard skin. Separate meat from bones and shred meat.
Dip off as much fat from the broth as possible.
Simmer potatoes in 1 cup of broth in covered saucepan until done, do not drain. Mash potatoes slightly, keeping them lumpy.
Add corn, onions, tomatoes, sugar, salt, and pepper to broth.
Cover and simmer for 20 minutes.
Add potatoes and chicken and simmer slowly with lid off for at least 45 minutes.
Right before serving, stir in butter and let it melt. Best if made a day ahead and reheated to serve.
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