🌾 Chuckwagon Recipe #26: Trailhand Chicken, Bacon & Corn Stew

🌾 Chuckwagon Recipe #26: Trailhand Chicken, Bacon & Corn Stew

Serves: 6–8Prep Time: 15 minutesCook Time: 45 minutes

This stew is creamy, smoky, and packed with flavor — the perfect “warm-your-bones” kind of meal cowboys loved after a long day on the range.

🐔 Ingredients

• 4 slices thick-cut bacon, chopped

• 2 cups cooked shredded chicken

• 1 small onion, diced

• 2 cloves garlic, minced

• 2 medium potatoes, diced

• 2 carrots, chopped

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

• 1 can (14.5 oz) diced tomatoes

• 4 cups chicken broth

• 1 cup heavy cream or milk

• 1 tsp smoked paprika

• 1 tsp garlic powder

• ½ tsp thyme

• ½ tsp salt (adjust to taste)

• ½ tsp black pepper

Optional: 1 can cream-style corn for extra thickness

🍳 Instructions

1. Cook the Bacon

In a Dutch oven, cook chopped bacon until crisp. Remove and set aside, leaving drippings in the pot.

2. Sauté the Vegetables

Add onion, garlic, potatoes, and carrots to the bacon drippings. Cook 5 minutes until softened.

3. Build the Stew

Stir in shredded chicken, corn, tomatoes, chicken broth, and seasonings.

4. Simmer

Bring to a low boil, reduce heat, and simmer 30–35 minutes, or until potatoes are tender.

5. Add Creaminess

Stir in cream (or milk) and return bacon to the pot. Simmer 5 more minutes.

6. Serve

Dish into bowls and enjoy with cornbread, biscuits, or fry bread.

🤠 Chuckwagon Tip

Add a spoonful of bacon grease back into the pot at the end for a smoky flavor that tastes like it came straight off the cattle trail!