Chowning's Tavern Brunswick Stew

Annita Linn


I received this recipe on a Christmas card from my sister who lives in Williamsburg, Virginia. Tried it and we just love it. (I did omit the okra, however.) Great dish on a cold winter day.

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24 Hr
3 Hr
Stove Top


6 lb
1 lb
italian sausage, mild
2 large
onions, chopped
2 c
lima beans
4 c
corn, cut from cob or 2 cans (1 lb each)
2 c
okra, cut (optional)
3 medium
potatoes, diced
4 c
tomatoes, fresh or canned
1 tsp
3 tsp
1 Tbsp


1Cut chicken in pieces and simmer in 3 quarts water for a thin stew, or 2 quarts for a thick stew, until meat can easily be removed from bones, about 2 1/4 hours. Add raw vegetables to broth and simmer, uncovered, until beans and potatoes are tender. Stir occasionally to prevent scorching.
2Brown italian sausage in a skillet and drain any fat.
3Add chicken, boned and diced if desired, sausage, and the seasonings to the broth. Let simmer at least 45 minutes.
4Note: If canned vegetables are used, include juices and reduce water to 2 quarts for a thin stew, 1 quart for a thick stew.
5Also Note: Brunswick stew is one of those delectable meals that benefit from long, slow cooking. It is a rule in some Tidewater homes never to eat Brunswick stew the same day it is made, as its flavor improves if it is left to stand overnight and served reheated.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: English
Hashtag: #stew