Instructions

In a large stockpot (at least 8 quarts), brown the ground meat over medium heat, chopping it with a wooden spoon as you go. Drain off the excess fat and add the onions. Simmer until the onions are transparent, about 5 minutes. Add the shredded chicken meat, chopped tomatoes, the canned condensed soups, barbecue sauce, ketchup, chili sauce, Worcestershire sauce, hot sauce, ginger and pepper. Add 1 quart of the chicken broth. Stir well.

Bring to a simmer, then reduce the heat to low, partially cover the pot with a lid and simmer at least 2 hours but up to 6 hours, stirring occasionally to prevent scorching. Add additional chicken broth as needed.

In the last hour of cooking, add the creamed corn and the whole corn. Taste and adjust the seasonings to your preference, adding the salt only if necessary. Serve warm.