I just tried this Brunswick Stew this week. It’s actually a combination of a couple of different, recipes.
2 28-oz. cans petite diced tomatoes
2 quarts chicken stock (or more)
1 pound corn
1 pound butter beans
2 large potatoes, peeled and diced
1 large onion, finely chopped
1 tablespoon sugar
2 teaspoons salt
1 teaspoon pepper
1/2 stick margarine
1 tablespoon Texas Pete
1 Rotisserie chicken
Stew tomatoes until pink foam disappears, about 15-20 minutes. Then add stock and onions. Return to a simmer. Add beans & cook about 15 minutes before adding corn. About 10 minutes later add potatoes and seasonings. When potatoes are tender, add chicken that has been skinned, de-boned and cut into bite-sized pieces. Add margarine. Enjoy. And Happy Trails.