Heat 4 cups water to boiling in a 5-quart saucepan on top of stove. Add chicken or cubed beef and 1 1/2 teaspoons salt. Reduce to medium heat and simmer until meat is tender, reserving liquid. If using chicken in your recipe, remove pieces from pan and allow cooling before boning and dicing meat.
To reserved liquid, add potatoes and onions. If necessary, add just enough water to cover the ingredients and simmer on medium heat until potatoes are tender.
Add diced chicken or beef, black pepper, tomato sauce, diced tomatoes, remaining 1 teaspoon salt, chili powder, and paprika and bring to a boil.
Add cans of whole kernel and cream-style corn while stirring stew on high heat to prevent scorching.
Reduce heat to a simmer. If necessary, add water to bring stew to desired consistency. Cover and simmer over medium heat for 15 minutes, stirring as needed.
Other ingredients may be added to suit individual taste. Serve with saltine crackers or cornbread, cheddar cheese, and dill pickles.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of Hopkins County Chamber of Commerce