Football season, sweaters, cool weather, long nights, and family dinner all lend themselves to serving a big ole bowl of  Hopkins County stew.

Now in Hopkins County, stew gets served with cheddar cheese sticks and saltine crackers.  Tonight I served some grated cheddar to put in the bowl.  You wash it all down with sweet tea.  I would recommend an apple pie for dessert. Yum!

One of the great things about Hopkins County stew is that it is pretty quick to make (unless you are cooking it outside over a campfire in an iron wash pot…read more about that here).  Last night, after work, I cooked last night’s dinner, ate, and then made the stew.

If you are wanting to dig into a bowl of real Hopkins County stew, here is the indoor recipe that I use.  You will need:

2 large chicken breasts, cooked and cubed

4 cups chicken broth, purchased or homemade

1 large Russet potato, peeled and cubed

1 medium onion, chopped

14.75 oz can of creamed corn

28 oz. can of mild Rotel diced tomatoes and green chilis (or a 28 oz can of diced tomatoes, if you don’t want the spice from the chilis)

6 oz. can of tomato paste

1 Tbsp butter

2 tsp Mexene chili powder (or whatever brand you have)

1 tsp paprika

1/2 tsp pepper

1/2 tsp celery salt

1/8 tsp marjoram

Seasoned salt, to taste

Optional:  saltine crackers and cheddar cheese

Cook the potato and onion in the broth.  Once softened, add the other ingredients.  Once you add the corn, stir often.  It will stick to the bottom of the pan.  Heat to a boil.  Serve and enjoy!