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Our Brunswick Stew

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  • 1. Heat the oil in a 4 1/2 Dutch oven or soup pot over high heat. Add the potatoes and onions. Cover and cook for 4 minutes, uncovering to stir about every 30 seconds. (The potatoes will stick to the pot bottom.) Add the chicken broth and stir and scrape the brown bits from the pot bottom.
  • 2. Add the corn, then cover and cook while opening the cans. Rinse and drain the lima beans and black-eyed peas and add them to the pot, then add the tomatoes and the chicken with its juice.
  • 3. Stir in the bacon bits, sugar, Worcestershire, pepper, basil and thyme, then re-cover and bring to a boil, uncovering occasionally and stirring. Reduce the heat to medium-high and continue boiling, stirring occasionally, for 8 minutes. Serve at once.

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