Sunday cooking adventures: Brunswick stew

Brunswick stew

Brunswick stew

Today i decided to try something a little different, a Brunswick stew.

I am a little embarrassed to say I never heard of Brunswick stew until I ran across this recipe on Saturday when going through some old cooking magazines. It’s a starchy stew (potatoes, lima beans and corn) that was flavored with smoked paprika, a flavor I love. I tried to find out something about it, but my computer wasn’t cooperating today.

What I liked most is it was super easy to make, almost like soup. I used frozen corn and lima beans. First I roasted the chicken and cut up the potatoes, but honestly, I could have used a rotisserie chicken. Generally, the only reason I don’t use them is because of the sodium factor. They are a great convenience, though, when you’re short on time or just feeling lazy.

The original recipe makes about six servings. I increased the proportions by half because I am sending some of this home with my dad.

It’s a hardy soup that will warm you up as the chili October nights turn into even colder November nights.

Happy eating! Here is a link to the original recipe: Brunswick stew with smoked paprika

Brunswick Stew
Adapted from Cooking Light Magazine

3 cups cubed potatoes
2 cups thinly sliced onions (I used sweet onions)
3 cups frozen corn kernels, thawed
1-1/2 cups frozen baby lima beans, thawed
1/2 cup tomato sauce (I just threw the whole 8-ounce can in the pot)
35 ounces low-sodium, fat-free chicken broth
3 bacon slices, cut crosswise into 1/2 inch strips
4-1/2 cups shredded chicken (I used chicken breast meat)
3/4 teaspoon sweet Spanish smoked paprika
3/8 teaspoon ground red pepper

1) Combine first 7 ingredients (through bacon) in a Dutch oven over medium-high heat; bring to a boil. Reduce heat to low, simmer 30 minutes or until potatoes are tender, stirring occasionally. Stir in chicken, paprika and pepper, simmer 15 minutes. Yield: about nine 1-1/2 cups servings.

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