Mary and Charlie Charles' Hopkins County Stew

Name: Mary and Charlie Charles' Hopkins County Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 large frying chickens; 2 gallons cream-style canned corn; 3 (28-ounce) cans whole tomatoes; 2 (46-ounce) cans vegetable juice (recommended: V-8 brand); 2 (46-ounce) cans tomato juice; 20 pounds Irish potatoes, diced; 8 pounds onions, diced; 1 (2-ounce) bottle chili powder (recommended: Mexene brand); 1 small bottle seasoning salt (recommended: Morton brand); 1 cup sugar; Salt and pepper; Butter

Servings: persons

10 large frying chickens
2 gallons cream-style canned corn
3 (28-ounce) cans whole tomatoes
2 (46-ounce) cans vegetable juice (recommended: V-8 brand)
2 (46-ounce) cans tomato juice
20 pounds Irish potatoes, diced
8 pounds onions, diced
1 (2-ounce) bottle chili powder (recommended: Mexene brand)
1 small bottle seasoning salt (recommended: Morton brand)
1 cup sugar
Salt and pepper
Butter

1
Cook chicken until tender in a 10-gallon (or larger) cast iron pot outdoors, over a hardwood fire.
2
Use just enough water to cover the chicken as it simmers.
3
When chicken is tender, remove it from pot and reserve broth.
4
There should be about 4 gallons left after chicken is finished cooking.
5
Bone, skin and dice chicken into bite-sized pieces.
6
Place diced chicken, cream-style corn, tomatoes, vegetable juice, tomato juice, potatoes, onions, chili powder, and seasoning salt into the pot of reserved broth and heat over open fire stirring frequently to prevent scorching until potatoes are tender.
7
Add sugar, then season with salt and pepper, to taste.
8
Continue to simmer stew over fire pit until serving time.
9
Transfer to individual bowls and melt a small amount of butter into stew just before serving.
10
Serve with crackers or cornbread, cheddar cheese and dill pickles.
11
Note: A viewer, who may not be a professional cook, provided this recipe.
12
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

2910

kcal

Calories

Fat

524

Carbs

134

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 12 ingredients. The key ingredients include: 10 large frying chickens, 2 gallons cream-style canned corn, 3 (28-ounce) cans whole tomatoes, 2 (46-ounce) cans vegetable juice (recommended: V-8 brand), and more.

Yes, Mary and Charlie Charles' 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!