Yield
Makes 8 1/2 cups

How to Make It

Step 1

Bring chicken and broth to a boil in a large saucepan, and cook 5 to 7 minutes or until done. Drain, reserving 4 cups broth. Let chicken cool, and chop.

Step 2

Melt butter in a Dutch oven; add potato wedges and next 3 ingredients, and saute 3 to 4 minutes or until onion is tender. Add reserved broth, and simmer 30 minutes or until potato is tender. Add chicken, peas, corn, and parsley.

Step 3

Stir together buttermilk and flour until smooth; add to potato mixture, and cook, stirring constantly, 5 minutes. Stir in salt, red pepper, and Worcestershire sauce. Prep: 30 min., Cook: 46 min.

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