Combine first three ingredients in a Dutch oven, bring to a boil. Cover, reduce heat and simmer 30 to 45 minutes or until chicken is tender. Remove chicken from broth, reserve 3 cups broth in Dutch oven. Remove the meat from bones and cut into pieces, set aside. Add potatoes and carrots to broth, bring to a boil. Cover, reduce heat and simmer 10 to 12 minutes. Add chicken, corn, tomato sauce and pepper. Cover and simmer 15 minutes or until vegetables are tender, stirring occasionally.
Yields 2 quarts.
Gumbos, Soups, Chowders
Cajun Country -- New Iberia, Louisiana