🌾 Chuckwagon Recipe

Homestead Chicken, Corn & Potato Stew

A true trail-and-hearth classic — filling, warm, and made with pantry staples.

Serves: 6–8Prep Time: 10 minutesCook Time: 40–45 minutes

This stew is thick, cozy, and gently seasoned — the kind of meal that fed ranch hands after a long cold day and brought everyone back to the table.

🐔 Ingredients

• 2 cups cooked shredded chicken

• 2 tbsp butter or bacon grease

• 1 small onion, diced

• 2 cloves garlic, minced

• 3 medium potatoes, diced

• 2 carrots, sliced

• 1 cup corn (fresh, frozen, or canned)

• 1 can (14.5 oz) diced tomatoes

• 4 cups chicken broth

• 1 tsp thyme

• ½ tsp smoked paprika

• ½ tsp black pepper

• ½ tsp salt (to taste)

• Optional: ½ cup milk or cream at the end for richness

🍳 Instructions

1. Build the BaseIn a Dutch oven, melt butter over medium heat. Add onion and garlic; cook until fragrant.

2. Add VegetablesStir in potatoes and carrots. Cook 3–4 minutes to start softening.

3. Create the StewAdd shredded chicken, corn, diced tomatoes, broth, thyme, paprika, salt, and pepper.

4. SimmerBring to a gentle boil, reduce heat, and simmer 30–35 minutes, until potatoes are tender and stew thickens.

5. Finish & ServeStir in milk or cream if using. Taste and adjust seasoning.Serve hot with cornbread, biscuits, or skillet bread.

🤠 Chuckwagon Tip

Mash a few potatoes right in the pot before serving — it naturally thickens the stew the old camp-cook way without flour.