"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Hopkins County Stew Recipe

5 stars - based on 1 vote
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This recipe for Hopkins County Stew, by , is from The Stillwagoner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rhonda Stillwagoner
Added: Saturday, January 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 whole chicken or 4 to 5 med chicken breasts
2 cans cream style corn
6-8 medium potatoes peeled and cut in small pieces
1/2 c chopped onion
1/2 cup carrots-cut in small slices
2 8oz cans tomato sauce
1 can Rotel Tomatoes
sugar to taste (aprox 2 tbsp)
salt and pepper to taste
1 to 2 tbsp chili powder

Directions:
Directions:
Boil chicken or cook in crock pot all day. Allow chicken to cool and shred into small pieces. Using broth that chicken was cooked in, put in large stock pot, add potatoes and carrots and bring to a boil. Reduce heat to med-med/low and allow to simmer for 15 to 20 minutes. Blend tomatoes in blender (if you do not like chunky tomatoes.) Add tomato mixture, tomato sauce, corn, chicken and all seasoning. (If you need additional juice you can add a couple of cans of water-it depends on how much broth you had from the chicken.) Allow everything to simmer at least another 30 minutes on low heat.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour after chicken is cooked
Personal Notes:
Personal Notes:
A Stillwagoner Family all time favorite! For extra kick add 1 fresh chopped Jalapeņo!

 

 

 

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