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1
Heat 4 cups water to boiling in a 5-quart saucepan on top of stove.
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2
Add chicken or cubed beef and 1 1/2 teaspoons salt.
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3
Reduce to medium heat and simmer until meat is tender, reserving liquid.
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4
If using chicken in your recipe, remove pieces from pan and allow cooling before boning and dicing meat.
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5
To reserved liquid, add potatoes and onions.
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6
If necessary, add just enough water to cover the ingredients and simmer on medium heat until potatoes are tender.
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7
Add diced chicken or beef, black pepper, tomato sauce, diced tomatoes, remaining 1 teaspoon salt, chili powder, and paprika and bring to a boil.
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8
Add cans of whole kernel and cream-style corn while stirring stew on high heat to prevent scorching.
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9
Reduce heat to a simmer.
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10
If necessary, add water to bring stew to desired consistency.
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11
Cover and simmer over medium heat for 15 minutes, stirring as needed.
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12
Other ingredients may be added to suit individual taste.
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13
Serve with saltine crackers or cornbread, cheddar cheese, and dill pickles.
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14
Note: A viewer, who may not be a professional cook, provided this recipe.
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15
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
