Creamy Left-over Ham and Potato Stew

Enro Gay

By
@gamtncooker

We had quite a large amount of cooked ham I had cut off the bone, that needed to be used. When it's cold outside, nothing says comfort like a nice, hot cup of soup or stew. I had all these ingredients on hand and it went together in no time. I post it here in case I wish to make it again and perhaps someone here will enjoy it as well!


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Prep:

15 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

2 Tbsp
oil of choice
3 c
cooked ham, chopped in bite-sized pieces
2 Tbsp
bayou blast (creole type seasoning i mix up)
1 tsp
granulated garlic
1 medium
onion, diced
1 c
mushrooms, thinly sliced
6-8 medium
potatoes, cubed
2-3 large
carrots, sliced
1 tsp
pepper, fresh ground
2 can(s)
chicken broth, 15 oz.
2 c
frozen corn kernels, thawed
2 c
frozen green peas, thawed
1 1/2 c
heavy cream
salt to taste
flour/water for thickening

Directions Step-By-Step

1
Chop the ham in bite-sized pieces and set aside. Scrub the potatoes (any kind will do) and cut in bite-sized chunks. *** I did not peel my potatoes, but you can if you prefer ***
2
At this point, place the oil in a large Dutch oven until hot. While it is heating, chop the onion then scrub the carrots and slice. *** Again, I did not peel my carrots, but you can if desired ***
3
Place the cut up ham in the hot oil, sprinkle with the Bayou Blast (this is an Emeril Lagasse seasoning blend I mix up and keep on hand in my spice cabinet) and granulated garlic. Cook and stir for a couple minutes until fragrant.
4
Add the onion and mushrooms and cook until softened, about 3-4 minutes. Now put in the chopped potatoes and carrots, stirring to combine.
5
Sprinkle on the ground pepper and pour in chicken broth. Bring to a boil, then reduce heat to a slow boil and cook until the potatoes and carrots are almost tender.
6
Add the corn kernels and green peas and cook until heated through. Add the heavy cream and slowly heat to the boiling point. Taste and adjust seasoning as needed.
7
At this point, you may mix a couple tablespoons of all-purpose flour with a bit of water, mix thoroughly and add to the stew as a thickener, again stirring and bringing slowly up to a boil as it thickens.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Pork
Regional Style: Southern
Other Tag: Quick & Easy