This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.
Brawley, who holds a degree in culinary arts and owns The Green Kitchen in Richmond, Va., shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.
4-6 quarts chicken broth
2 pounds boneless, cooked chicken, roughly chopped
2 quarts canned, diced tomatoes
1 cup chopped onion
3 cups fresh or frozen white potatoes, peeled and diced
1 quart frozen or canned butter beans, drained
1 quart frozen or canned whole kernel corn, drained
5 tablespoons sugar
kosher salt to taste
coarse ground black pepper to taste
crushed red pepper flakes to taste
In a large stockpot, mix 4 quarts of broth with the rest of the ingredients. Bring to a boil, then reduce heat to simmer. Cook, uncovered, 1½ to 2 hours, until desired thickness. Add remaining chicken stock, if desired, one quart at a time. Return to simmer for an additional half hour before serving.