Hopkins County Stew #2

• 4 -5 lbs stewing chicken, cut up
• 2 tablespoons butter or 2 tablespoons margarine
• 1 green pepper, chopped
• 3 lbs canned tomatoes
• 3 lbs potatoes, peeled and sliced
• 1/4 teaspoon paprika
• okra
• 1 tablespoon salt
• 4 -5 slices bacon, diced
• 6 -7 medium onions, chopped
• celery, chopped
• 24 ounces whole kernel corn
• 1 1/2 cups water
• 1/4 teaspoon pepper
• 1/4 teaspoon curry powder

1. Fry the bacon in a large kettle; add butter and chicken and saute' until browned.
2. Add remaining ingredients, bring to a boil and simmer.
3. When cooked indoors, cook for at least 4 hours, covering, stirring occasionally. After about 1 hour of cooking, Remove the chicken and bone it. Then dice the meat and return it to the kettle.
4. Enough for 8 to 10 persons, depending on whether you are a thresher or a file clerk.
5. For a large crowd, cook in an iron wash pot outside.

stewing chicken, butter, green pepper, tomatoes, potatoes, paprika, okra, salt, bacon, onions, celery, kernel corn, water, pepper, curry powder

Taken from www.food.com/recipe/hopkins-county-stew-2-461957 (may not work)