Brunswick Stew

This is a hearty soup with a unique taste.  With barbecue and Tabasco sauce as part of the ingredients, Brunswick Stew has layers and layers of flavor. You can be cooked this recipe on the stove-top or on  a campfire in a Dutch oven. It will warm you up and keep you warm!

Brunswick Stew

1 - 1/2 pounds of pork stew meat or pork loin cut into pieces
3 Tbls Oil or butter
1/2 cup chopped onion
1 can chicken broth
2 cups water
1 can diced tomatoes, un-drained
1/2 cup ketchup
3 Tbls Worcestershire sauce
1 tsp Tabasco sauce (or to taste)
1/2 tsp salt
1/2 tsp pepper
2 medium potatoes, peeled, cubed to 1/2" pieces)
1 cup barbecue sauce
1 Tbls vinegar
1 can great northern beans (drained and rinsed)
1 can green beans OR 1 Package of frozen mixed veggies
1 can cream style corn

Saute meat until browned, and onions and saute until onions are clear. Add Chicken broth, tomatoes, ketchup Worcester and tobacco sauce, salt and pepper,. Bring to a boil, then simmer uncovered for one hour, stirring occasionally. Add pork, potatoes, barbecue sauce and vinegar. Cook 30 minutes. Add beans and simmer for 20 more minutes. Add corn and simmer until warm.

This stew is great with any kind of meat, venison and other wild game work well. Often I will cook my own beans for this. I just soak 1/2 cup the night before, rinse the next morning and simmer until done. I also use home canned tomatoes, I just put them in the food processor and give it a whirl or two. I put the Tabasco on the table and if your guest like more heat they can add more to it. This stew is

Amish Bacon & Corn Chowder

Well, it is a typical Illinois winter. Last weekend it was 60+degrees, beautiful. This week we had lots of freezing rain and snow. Definitely time for some more comfort food. What better way to warm up than Amish Corn Chowder. Not far from our home is an Amish community, and some of the best cooks around! While this soup isn't very pretty, it is very tasty!

Amish Bacon and Corn Chowder

6 Strips bacon, diced
3/4 cup diced celery

1/4 cup diced onion
1 cup diced uncooked potato
1 cup chicken broth
1 cup milk
1 can creamed corn
1 can sweet corn, drained
1/2 tsp. salt
1/4 tsp pepper
1/4 tsp garlic powder

In a heavy sauce pan cook bacon, onion and celery over medium heat until bacon is crisp. Drain grease. Add potato and chicken stock. Cover and coo about 20 minutes until potato is tender. Stir in corn, milk and seasoning. Heat through, do not boil.