Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 4-lb chicken 1 lb Winter squash, peeled and
2 lg Celery ribs, chopped into -cut into large chunks
-1/2-inch pieces 1 1/2 lb Savoy cabbage, cut into
1 Onion with skin, pierced -large chunks and pierced
-in several places with a -with wooden skewers to
-skewer -keep cabbage from falling
1 Head garlic with skin, -apart while cooking
-pierced in several places 1 1/2 lb All-purpose potatoes, peeled
-with a skewer -and cut into chunks
1 tb Salt 3 c Fresh or frozen corn
12 Black peppercorns -kernels, or 3 ears corn on
14 c Water -the cob, cut into quarters
3 Whole tomatoes -or halves
2 Dried ancho chilies

---------------------OPTIONAL GARNISHES--------------------------
Chopped onion, chopped fresh -avocado, fried flour or
-green chilies, diced -corn tortilla strips

In an 8-to 10-quart stockpot, add chicken, celery, onion, garlic,
salt, peppercorns and water. Bring mixture to the barest simmer and
continue to skim surface until it is clear of foam. Adjust heat and
partially cover so that liquid simmers steadily.

In a preheated broiler, broil tomatoes in an ungreased pan for 7
minutes on each side. Place 2 to 3 T soup broth in the pan to loosen
pan juices and add everything to the simmering soup.

Cook chicken for about 1 hour or until juices run clear when pierced.
Remove the chicken from pot and set aside covered.

Add chilies, squash, cabbage and potatoes to the pot and simmer,
uncovered, for 20 minutes.

Add the corn to pot for the last 5 minutes. Taste soup broth and
adjust seasoning. Cut chicken into serving pieces and return to the
pot.

Remove skewers from cabbage and ladle soup into very large bowls,
with some of every ingredient in each bowl. Serve with optional
garnishes. Serves 6.

House Beautiful/February/94 Scanned fixed by DP GG

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