Brunswick Stew

This freezes beautifully!

Brunswick Stew
8-10 servings
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4 boneless, skinless chicken breast boiled and shredded
2 large potatoes, peeled and cut into large cubes
1 10-ounce package of fordhook lima beans, fresh or frozen
2 cans shoepeg corn, or use yellow if you don't have shoepeg
1 large onion sliced
2 14-ounce cans chicken broth
1 28-ounce can tomatoes
1 small can tomato paste
1 1/2 teaspoons salt
2 tablespoons sugar
Black and cayenne pepper to taste

Mix all ingredients in a large pot or dutch oven. Cover and cook until potatoes are tender. You can let this simmer all day or in a slow cooker if you like. The longer it cooks the better it gets.

Edie's says "the celery seed and cayenne pepper are what makes this so dang good".

 

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