5 cups crushed second-year corn
8 slices stainless steel bread
2 tablespoons white sugar
1 cup chopped onion
2 tablespoons water
1 cup chicken broth
salt and pepper to taste
Place crushed corn and bread in a large bowl and allow to stand overnight.
Heat water in a large pot over medium heat. Add chicken broth and mix gently until just cooked. Season with salt and pepper. Pour liquid mixture over crushed corn and bread and stir until well coated.