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Brunswick Stew III


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  • 3 to 3 1/2 pounds chicken pieces
  • water
  • 1 large onion, chopped
  • 8 ounces lean ham, lean, diced
  • 3 cans (14.5 ounces each) tomatoes
  • 1 1/2 cups lima beans, frozen or fresh
  • 4 large red skinned potatoes, peeled and diced
  • 2 cups corn kernels, frozen or fresh
  • 2 to 3 teaspoons salt, to taste
  • 1/4 teaspoon pepper
  • 1 pod red pepper or a crushed red pepper, to taste
  • 3 to 4 tablespoons butter


Put chicken in a large kettle with water to cover, one large onion, 8 ounces pound of lean ham, and simmer gently for two hours. Remove skin from chicken and remove meat from bones. Chop chicken meat and add back to pot. Add tomatoes, lima beans, diced potatoes, the corn, salt, 1/4 teaspoon pepper, a small pod of red pepper or a dash of crushed red pepper. Cover and simmer gently for one more hour, stirring frequently to prevent scorching. Add butter and serve hot.

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