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Summer Brunswick Stew

Photo: Hector Sanchez; Styling: Heather Chadduck


Yield Makes 10 servings
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.


  • 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

How to Make It

  1. 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.

  2. Note: We tested with Kraft Original Barbecue Sauce.