Put the rabbit in a deep boiler and cover completely with water. Cook slowly until the rabbit is tender and ready to leave the bone. Remove the meat  from the broth and set aside to cool. Next add the potatoes, onions, celery, salt and pepper to broth and cook for 20 minutes. Add the tomatoes, sugar and butter, cook for an additional 20 minutes. Pull the meat from the bone and chop it into small bits. Add to the broth and simmer for one hour. The last 15 minutes, add catsup, Worcestershire sauce and corn. If the mixture gets to thick, add a small amount of water. Serve in a soup bowl with crackers.