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Easy Brunswick Stew Recipe
|Chicken||5 Pound, cut up, as for frying (1 Chicken)|
|Ears of corn||3 Large (Corn Kernels Cut From Cobs)|
|Fresh lima beans||2 Cup (32 tbs)|
|Ripe tomatoes||3 Large, skinned and cut up|
|Cold water||1 Cup (16 tbs)|
|Potatoes||3 Medium, peeled, cooked; and mashed|
Calories 1008 Calories from Fat 397
% Daily Value*
Total Fat 44 g68%
Saturated Fat 12.4 g62.2%
Trans Fat 0 g
Cholesterol 254.1 mg
Sodium 932.6 mg38.9%
Total Carbohydrates 68 g22.7%
Dietary Fiber 10 g39.9%
Sugars 10.7 g
Protein 88 g176.3%
Vitamin A 32.6% Vitamin C 86.8%
Calcium 8.7% Iron 36.7%
*Based on a 2000 Calorie diet
Add chicken and cook lightly, but do not brown.
Add rest of ingredients (except potatoes) and cold water to barely cover.
Cover closely and cook slowly until chicken is tender.
Just before serving add potatoes; this serves as the only thickening.
Serve (with bones left in) in flat soup plates accompanied by hot.