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Photo by: Oxmoor House

Southern Camp Stew

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.

  • Yield: 6 servings (serving size: 1 cup)

Ingredients

  • 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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 225
  • Calories from fat: 0.0%
  • Fat: 2.9g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.7g
  • Protein: 27g
  • Carbohydrate: 23.8g
  • Fiber: 5g
  • Cholesterol: 60mg
  • Iron: 2.4mg
  • Sodium: 257mg
  • Calcium: 38mg
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Southern Camp Stew Recipe

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