Real Recipes From Real Home Cooks ®

creamy left-over ham and potato stew

Recipe by
Enro Gay
Dawsonville, GA

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!

prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For creamy left-over ham and potato stew

  • 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 md
    onion, diced
  • 1 c
    mushrooms, thinly sliced
  • 6-8 md
    potatoes, cubed
  • 2-3 lg
    carrots, sliced
  • 1 tsp
    pepper, fresh ground
  • 2 can
    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

  • 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.