Creamy Left-over Ham and Potato Stew
By
Enro Gay
@gamtncooker
11
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!
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
How to Make Creamy Left-over Ham and Potato Stew
- 1Chop 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 ***
- 2At 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 ***
- 3Place 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.
- 4Add the onion and mushrooms and cook until softened, about 3-4 minutes. Now put in the chopped potatoes and carrots, stirring to combine.
- 5Sprinkle 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.
- 6Add 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.
- 7At 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.
