Hopkins County Stew Recipe

Name: Hopkins County Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs chicken parts, preferably breast; 4 cups unsalted chicken stock; 2 1/2 teaspoons salt; 4 medium potatoes, diced; 1 large onion, diced; 2 cups diced canned tomatoes; 1 (15 ounce) can tomato sauce; 2 teaspoons chili powder, preferably Gebhardt's; 2 teaspoons paprika; 1 teaspoon coarse-ground black pepper; 2 cups whole kernels canned corn; 1 (16 ounce) can cream-style corn; 2 tablespoons unsalted butter

Servings: persons

2 lbs chicken parts, preferably breast
4 cups unsalted chicken stock
2 1/2 teaspoons salt
4 medium potatoes, diced
1 large onion, diced
2 cups diced canned tomatoes
1 (15 ounce) can tomato sauce
2 teaspoons chili powder, preferably Gebhardt's
2 teaspoons paprika
1 teaspoon coarse-ground black pepper
2 cups whole kernels canned corn
1 (16 ounce) can cream-style corn
2 tablespoons unsalted butter

1
Assuming you don't have a huge iron pot, use a Dutch oven or heavy stockpot for cooking the stew. Place the chicken in a pot with the stock and salt.
2
Over medium heat, simmer the chicken until it is tender and cooked through, about 15 to 20 minutes. With a slotted spoon, remove the chicken, and set it aside until it is cool enough to handle.
3
Bring the stock to a simmer, and add the potatoes and onion. Simmer until the potatoes are cooked through, about 15 minutes.
4
In the meantime, skin, bone, and shred or dice the chicken. Return it to the pot, along with the tomatoes, tomato sauce, chili powder, paprika, and pepper. Bring the mixture to a simmer again. Add both types of corn and the butter.
5
Cover the pot and continue simmering the stew for at least 30 minutes, until it is quite thick. Stir the stew up from the bottom frequently to prevent scorching, and add a little water if it starts to get dry. Don't let it boil - that would toughen the chicken. Continue to cook very low heat for a couple of hours.
6
This stew is tasty with cornbread. In Hopkins County, though, it's usually served with fistful of crackers, slices of cheese, and plenty of pickles.

1115

kcal

Calories

Fat

Carbs

153

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lbs chicken parts, preferably breast, 4 cups unsalted chicken stock, 2 1/2 teaspoons salt, 4 medium potatoes, diced, and more.

Yes, Hopkins County Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hopkins County Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions