Southern Camp Stew

Southern Camp StewRecipe
Oxmoor House
This hearty dish is reminiscent of Brunswick stew, a Southern comfort-food favorite made with pork, beef, and chicken. In this version, we opted to only use chicken to keep the ingredient list short and the preparation quick.


6 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 2 Minutes
Cook: 13 Minutes

Nutritional Information

Calories 225
Caloriesfromfat 0.0 %
Fat 2.9 g
Satfat 0.8 g
Monofat 1 g
Polyfat 0.7 g
Protein 27 g
Carbohydrate 23.8 g
Fiber 5 g
Cholesterol 60 mg
Iron 2.4 mg
Sodium 257 mg
Calcium 38 mg


1 1/2 cups frozen whole-kernel corn
1 cup chicken stock (such as Swanson)
2 tablespoons white vinegar
1 tablespoon light brown sugar
1/4 cup no-salt-added tomato paste
1 (14.5-ounce) can no-salt-added diced tomatoes
1 (15.25-ounce) can medium-size green lima beans, rinsed and drained
2 teaspoons hot sauce (optional)
1 small rotisserie chicken


1. Combine first 7 ingredients and hot sauce, if desired, in a large Dutch oven. Cover and bring to a boil; reduce heat, and simmer 6 minutes.

2. While soup simmers, skin and bone chicken. Shred chicken to measure 3 1/2 cups; add chicken to soup. Cook 3 minutes.


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