Here is a wonderful southern stew, good anytime of year, but especially when corn is in season! I am making a few additions which take it over the top! YUM!

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Here is my other Brunswick stew recipe from a couple of years ago (this recipe varies slightly in that I am using seasonal fresh corn, tomatoes, bell peppers, mustard, and butter).

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Here are the ingredients. To print, simply highlight with your cursor, right click, and select “print”:

Rainbow Gardens
Brunswick Stew
3 Cups Cooked Chicken
3 Cups Smoked Pulled Pork
2 Large Sweet Onions
1 28 ox. Can Whole Tomatoes
1 Cup Diced Celery
2 Large Bell Peppers, Green & Red
10 to 12 Ears of Corn, Yellow and White, Creamed
4 Cups, Divided, Diced Fresh Tomatoes,
2 T Worcestershire Sauce
2 T Fresh Oregano, or 1 T Dried
1/2 Cup Spicy Tomato BBQ Sauce (not sweet)
1/4 Mustard BBQ Sauce or 2 T Mustard
1 tsp Ground Black Pepper
4 – 6 Cups Chicken Stock
4 T Oil
4 T Butter
2 Cloves Fresh Garlic, Minced
3 – 4 Hot Chilies or 1 T Hot Sauce (optional)
Salt to Taste, About 1 to 2 tsp.
Adjust taste if necessary with AC Vinegar and/or Tomato Paste (depends on your BBQ sauce)
Also, feel free to use lima beans!

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