Summer Brunswick Stew

Summer Brunswick Stew Recipe
Photo: Hector Sanchez; Styling: Heather Chadduck


A light, summery broth lets the flavors of fresh-picked corn and lady peas shine. Stir in whatever barbecue sauce you have on hand--some are bolder or sweeter than others, so start with the minimum amount and adjust according to taste.


Makes 10 servings

Recipe from

Southern Living


1 large sweet onion, diced
2 tablespoons olive oil
2 garlic cloves, minced
6 cups chicken broth
2 cups fresh lady peas or butter peas
1 pound pulled barbecued pork (without sauce)
1 pound Yukon gold potatoes, peeled and diced (about 2 cups)
2 cups fresh corn kernels (about 4 ears)
1 to 1 1/2 cups barbecue sauce
2 cups peeled and diced tomatoes


Sauté onion in hot oil in a Dutch oven over medium heat 5 minutes or until tender; add garlic, and sauté 1 minute. Add broth and peas; bring to a boil, stirring often. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes or until peas are tender. Stir in pork and next 3 ingredients; cover and simmer, stirring occasionally, 15 minutes or until potatoes are tender. Add tomatoes, and season with salt and pepper to taste.

Note: We tested with Kraft Original Barbecue Sauce.