- 1
Ingredients
- 1 chicken
- 2 lg onions, chopped
- 7 cups water
- 4 cups canned tomatoes
- 6 med.potatoes, peeled and diced
- 3 Tablespoons sugar
- 2 cups frozen or canned whole kernel corn
- 2 Tablespoon butter
- 5 teaspoons salt
- 2 teaspoons pepper
Preparation
Step 1
Cover chicken with water and cook over medium heat until done. When chicken is done, remove from broth and set aside to cool a bit. Reserve broth.
If you prefer to use boneless skinless breasts for this, just add some chicken bouillon cubes to your water to make sure your broth is rich enough.
Add potatoes to broth.
Add diced onion as well. Cook these until your potatoes are tender.
With a fork, mash those potatoes in the cup. We are going to add this back to the stew and it will thicken it. You can also just use a bit of instant mashed potatoes here if you want, as I’ve mentioned in a previous post. (I truly believe soup thickening is about all they are good for….except for when I make this crust out of them for our Taco casserole…….but that is a recipe for another day)
Place back in pot.
Add can of tomatoes. Now you can use any type you want here. I tend to used crushed because my husband (who I have oft mentioned was dropped on his head as a child) doesn’t like to actually bite into a piece of a tomato in his stew. However, I prefer diced if I’m going with canned. Nothing though, NOTHING is better than home grown tomatoes from my freezer if I have them!
Add corn. I often use frozen corn if you prefer that.
Add salt…
Simmer slowly with lid off for about forty five minutes.
Just before serving, stir in margarine.
Now, I did this tutorial how I make my stew. The following recipe is my mothers. You may find that hers does things slightly differently (she doesn’t cook her onion with her potatoes), but it makes absolutely no difference in the outcome!
Simmer potatoes in 1 cup of broth in covered saucepan until done, do not drain. Mash potatoes slightly, keeping them lumpy.
Add corn, onions, tomatoes, sugar, salt, and pepper to broth.
Cover and simmer for 20 minutes.
Add potatoes and chicken and simmer slowly with lid off for at least 45 minutes.
Right before serving, stir in butter and let it melt. Best if made a day ahead and reheated to serve.