This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Brunswick Stew

4-6 quarts chicken broth
2 pounds boneless, cooked chicken, roughly chopped
2 quarts canned, diced tomatoes
1 cup chopped onion
3 cups fresh or frozen white potatoes, peeled and diced
1 quart frozen or canned butter beans, drained
1 quart frozen or canned whole kernel corn, drained
5 tablespoons sugar
kosher salt to taste
coarse black pepper to taste
crushed red pepper to taste

Place all ingredients in a large stockpot, starting with 4 quarts of chicken broth. Bring to a boil, and reduce heat to a simmer. Cook, uncovered, 1½-2 hours, until it becomes thick.

Add the remaining chicken broth, if desired, 1 quart at a time. Return to a simmer for an additional half hour before serving.

This stew also can be frozen.