Brunswick stew gets its name from Brunswick County, Virginia, where it was created in the early 1800s. Originally a hunters' stew containing either rabbit or squirrel, this famous Southern stew now commonly contains chicken instead.
Okra, a traditional ingredient in Brunswick stew, is a small green vegetable with edible, roundish white seeds. As okra cooks, it thickens soups and stews naturally, providing body without fat.
Scrape the kernels from two ears of fresh corn on the cob instead of mixing in the canned variety.