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This is best made when fresh vegetables are at their peak, but frozen vegetables and canned tomatoes can be used when necessary. It freezes well.
If you make this in 2 parts, on successive days, it is not such a chore. Put first seven ingredients in a roaster; bring to a boil and simmer slowly, covered, for about 4 hours. Let cool and strain. Cut chicken and meat finely, removing all skin, bone, and gristle. Kitchen scissors are good for this job. Return to stock and refrigerate.
The following day, lift off half of the fat, add all the vegetables except for corn and okra, and cook another hour until until thick.
Cut corn twice, scraping cobs to get the milk. Add this along with the lemon and additional seasonings. If you finish the cooking in the oven, it will eliminate stirring and watching. Cook, uncovered, at 300 degrees for about 2 hours until the consistency of a thick stew. This will make a gallon. If made before hand, reheat in the oven to ensure against scorching.
Serve in mugs and sprinkle with chopped fresh parsley.
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