Recipe courtesy of Hopkins County Chamber of Commerce
Hopkins County Stew Family Size
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 404
- Total Fat
- 18
- Saturated Fat
- 5
- Carbohydrates
- 37
- Dietary Fiber
- 6
- Sugar
- 7
- Protein
- 26
- Cholesterol
- 85
- Sodium
- 1044
- Total: 1 hr 45 min
- Prep: 15 min
- Cook: 1 hr 30 min
Ingredients
4 cups water
2 pounds skinless chicken or cubed beef
1 1/2 teaspoons salt, plus 1 teaspoon salt
4 medium potatoes, diced (about 2 pounds)
1 large onion, chopped
1 teaspoon black pepper
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can tomatoes, peeled and diced
1 teaspoon chili powder
4 teaspoons paprika
1 (16-ounce) can whole kernel corn
1 (16-ounce) can cream-style corn
Directions
- 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.