creamy left-over ham and potato stew

Name: Creamy Left-over Ham and Potato Stew
Prep time: 15 min
Cook time: 45 min
Cuisine: Southern
Ingredients: 2 tablespoon(s) oil of choice; 3 cup(s) cooked ham, chopped in bite-sized pieces; 2 tablespoon(s) bayou blast (creole type seasoning i mix up); 1 teaspoon(s) granulated garlic; 1 medium onion, diced; 1 cup(s) mushrooms, thinly sliced; 6-8 medium potatoes, cubed; 2-3 large carrots, sliced; 1 teaspoon(s) pepper, fresh ground; 2 can(s) chicken broth, 15 oz.; 2 cup(s) frozen corn kernels, thawed; 2 cup(s) frozen green peas, thawed; 1 1/2 cup(s) heavy cream; - salt to taste; - flour/water for thickening

22 Pinches 2 Photos

Enro Gay

Dawsonville, GA

Updated on Jan 9, 2015

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!

Rate

prep time 15 Min

cook time 45 Min

method Stove Top

yield

Ingredients

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

How To Make creamy left-over ham and potato stew

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 ***

Step 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 ***
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
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