Instructions: 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.

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.

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.

This recipe yields 8 1/2 cups.

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