Best Brunswick Stew

By TBSP Eric

September 17, 2015

tbsp margarine or butter

1/2

cup chopped onion

medium green bell pepper, chopped

cups chicken broth

cups cubed cooked chicken

(14.5 or 16 oz.) can whole tomatoes, undrained, cut up

(15.5 oz.) can butter beans, drained

(7 oz.) can vacuum-packed whole kernel corn, undrained

1/4

tsp salt

1/8

tsp pepper

1/8

tsp crushed red pepper flakes

1/2

cup sliced fresh or frozen okra

tbsp Gold Medal all-purpose flour

1/3

cup cold water

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1

In large saucepan, melt margarine over medium-high heat. Add onion and bell pepper; cook and stir until crisp-tender. Stir in chicken broth, chicken, tomatoes, beans, corn, salt, pepper and crushed red pepper flakes. Bring to a boil. Reduce heat to low; simmer 15 minutes. Add okra; simmer an additional 5 minutes or until okra is tender.
2

In small bowl, combine flour and cold water; blend until smooth. Stir into chicken mixture. Cook over medium heat until mixture boils and thickens,stirring constantly.