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Brunswick Stew

Source of Recipe

Kelly Bannister


Recipe Introduction

This recipe eluded me for a long time. REAL Brunswick stew originated in Brunswick, VA (please don't listen to those Carolina blasphemers). I've asked for the recipe over and over again. Unfortunately, those who make it, make it to serve hundreds of people. After a lot of trial and error, I've come up with this adaptation. I have to admit, it's pretty darn good.

List of Ingredients

1 whole chicken
1 quart chicken stock
1 large can crushed tomatoes or puree
6 potatoes, chopped
1 onion, chopped
1 can corn
1 can cream of corn (important, don't omit)
1 can lima beans
2 T Worcestershire Sauce
A couple of good shots of tabasco sauce
salt and pepper to taste


Recipe

Boil chicken completely. Remove from water, cool and debone. Cut up chicken and add to crockpot. Add stock, tomatoes, potatoes, canned vegetables and worcestershire sauce. Cook on low all day long. This soup was made to be slow cooked in a cast iron cauldron outside...slow cooking is necessary. When soup is done, chicken will be in strings throughout the soup. The combination of the chicken and cream corn will make the soup thick. That's what makes it a stew! Add tabasco and salt and pepper to taste. It tastes even better the 2nd day.