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Brunswick Stew for Three

Chock-full of vegetables, chicken and ham, this hefty soup-like recipe from Dianna Wissinger in Lawrenceburg, Indiana packs its own heat on chilly days! It's a real Southern classic, she says. Tip: Heat up extra cream-style corn for a side dish with dinner.
  • Total Time
    Prep: 20 min. Cook: 1 hour
  • Makes
    3 servings


  • 2 cups water
  • 2 bone-in chicken thighs (about 3/4 pounds), skin removed
  • 1 small onion, finely chopped
  • 1/4 cup diced fully cooked ham
  • 1 can (14-1/2 ounces) diced tomatoes
  • 1 medium potato, peeled and cubed
  • 1/3 cup cream-style corn
  • 1/3 cup frozen lima beans
  • 2 teaspoons Worcestershire sauce
  • 4 drops hot pepper sauce
  • Dash pepper
  • Dash cayenne pepper


  • In a large saucepan, combine the water, chicken, onion and ham. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
  • Remove chicken; cool slightly. Remove meat from bones; discard bones. Cut meat into bite-size pieces; return to the pan.
  • Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until potato is tender, stirring occasionally.

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