This chowder may be prepared and frozen. You will need a large pot. Cover beef & suet with water, add bay leaves & stew until meat is tender. Shred the beef & return to the pot. Stew the chicken in the chicken broth & add enough water to cover the chicken (after cooked - remove skin & bones, shred meat & reserve chicken broth liquid). The broth from the chicken should be added to the beef pot. Add onions, celery, carrots, potatoes, simmer until carrots & potatoes are soft. Add corn, lima beans, green beans, tomatoes, salt & pepper to taste, add chicken. Simmer until all are well done. Add water as necessary to keep chowder at right consistency. Should be slightly thick, not soupy. Be sure to stir constantly to prevent chowder from scorching.