Quick Brunswick Stew with Cornbread


  • 2 medium potatoes
  • 1 cup frozen lima beans
  • 15 oz whole kernel corn
  • 28 oz diced tomatoes
  • 8 oz tomato sauce
  • 1/4 cup ketchup
  • 1 tbsp smoke hickory flavored BBQ sauce (optional)
  • 2 tbsp Worcestershire sauce
  • 1/2 tsp hot sauce
  • 1 tsp minced garlic
  • 1 1/2 lb cooked diced chicken (skin removed)
  • Cornbread package


  1. Cut 2 medium potatoes into 2 inch pieces and place in a microwave safe dish with ½ cup of water and 1 cup of frozen lima beans. Cover and microwave until tender (8-10 minutes).
  2. While the potatoes are cooking in a large pot, combine, 15 oz. of whole kernel corn (drained), 28 oz. of diced tomatoes, 8oz. of tomato sauce, 1/4 cup of ketchup, 1 tbsp. smoke hickory flavored BBQ sauce (optional), 2 tbsp. Worcestershire sauce, ½ tsp. hot sauce, 1 tsp. minced garlic, and 1 ½ lb. of cooked diced chicken (skin removed).
  3. Bring the pot to a rapid boil and continue cooking for 2 minutes. Turn down and simmer over for a total of 20 minutes. Stir occasionally.
  4. Once the potatoes and lima beans finish cooking, add ½ of the mixture to the simmering pot. Smash the remaining mixture and stir into the pot. (This step helps to thicken the stew.)
  5. While the stew is simmering, make the corn bread, according to package directions.
  6. Serve the stew in a bowl alongside a 2 x 2 inch piece of cornbread. Add a little black pepper and salt to taste.


  • Consider using shredded pork or shredded beef in place of the chicken.
  • This stew is a great use for leftover meat.
  • Try replacing ½ the white potatoes with sweet potatoes and microwave as described above.
  • Turn the heat up with a little more hot sauce and/or add a bit more tang by adding a tbsp. of apple cider vinegar.
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