Captures the sweet tangy goodness of Eastern Carolina barbeque in stew form. Ultimately, it’s really just a silkier cousin to brunswick stew, but it is hard to feel bad about that.
Can I say a soup is stalwart? Watch it happen.
And hush puppies that’ll bring you your slippers and curl up at your feet.
Day 24. The day soup madness finally set in.
4 Slices Bacon
1 Large Onion, sliced thin
4 Cloves Garlic, minced
2 Lb Chicken, grilled and shredded
1 Anaheim Pepper, seeded and chopped
1/2 c Cider Vinegar
1/4 c Brown Sugar
1 Tbsp Paprika
2 tsp Cayenne Pepper
2 Tbsp Dry Mustard
1 Tbsp Turmeric
1 qt Canned Tomato, pureed
2 c Corn
4 c Chicken Stock
3 Tbsp Flour
Cook bacon in large saucepan. Remove and reserve for hush puppies.
Saute onion and garlic in bacon grease until onion is translucent.
Stir in chicken, pepper, vinegar and spices until well integrated.
Add tomato, corn and stock. Bring to boil then reduce to simmer 40 minutes. Return to boil.
Stir flour into enough cold water to fully dissolve. Add to stew and stir until thick.. Remove from heat.
Ladle into bowls and garnish with hush puppies
1 c Flour
1 c Cornmeal
4 Strips Bacon, crumbled
1 1/2 tsp Baking Powder
2 Tbsp Olive Oil
Mix all but oil and eggs is a bowl. Whisk oil and egg together and add to dry mix. Mix well.
Form into golf balls and deep fry until golden brown.
Originally: Carolina Barbeque Stew with Hush Puppies