Recipe: Aunt Dot's Brunswick Stew (with flour thickener) for Jesse

Dear Jesse: There are all kinds of Brunswick stews, but what distinguishes your petition is the something curdled that might be cream, or milk. Here is a recipe I found in the Internet that use flour for thickening. This might be your mysterious agent!

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AUNT DOT'S BRUNSWICK STEW
Source: Karen
Servings: 6

2 cups water
2 potatoes, diced
1 onion, chopped
1 (15 ounce) can peas, drained
1 (15.25 ounce) can whole kernel corn, with liquid
2 (14.5 ounce) cans peeled and diced tomatoes with juice
1 pound ground turkey (you can substitute for leftover turkey)
4 slices bacon, diced
3 teaspoons salt, or to taste
3 teaspoons ground black pepper, or to taste
3 teaspoons garlic salt, or to taste
1 tablespoon sugar
1 tablespoon all-purpose flour (optional)

Bring water to boil in a saucepan; add potatoes, and boil until tender (about 15 minutes).

Pour the potatoes and the water used to boil them into a large pot. Stir in onion, peas, corn, tomatoes, ground turkey, and bacon. Bring to a boil. Cover, reduce heat to medium-low, and simmer for 2 hours, stirring occasionally.

Stir in the salt, pepper, garlic salt, and sugar. If stew appears too watery, stir together flour and some of the stew liquid in a small cup, and then stir mixture into the stew. Continue cooking for 1 hour.