Idaho Potato And Smoked Corn Stew Recipes

SMOKY BACON CORN STEW

Smoky Bacon Corn Stew image

A hearty, thick, Irish-style potato stew with accents of corn and applewood-smoked bacon. Serve in shallow stew bowls with your favorite biscuits.

Provided by QHuntress

Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes

Time 55m

Yield 8

Number Of Ingredients 9

Ingredients

2 cups diced thick-cut applewood-smoked bacon
1 medium onion, chopped
3 large white potatoes, scrubbed and chopped into 1/2-inch cubes
2 (15 ounce) cans cream-style corn
1 (11 ounce) can sweet corn, drained
2 cups water
salt and ground black pepper to taste
2 cups half-and-half
1 teaspoon chopped fresh parsley, or to taste

Steps:

Place bacon in a large, deep skillet and cook over medium-high heat for 5 minutes. Stir in onion and continue to cook, turning occasionally, until bacon and onion are evenly browned, about 5 minutes more. Drain bacon grease, leaving only 2 to 3 tablespoons in the skillet.
Stir in potatoes to bacon-onion mixture. Cover, reduce heat to low and let simmer, stirring occasionally, until potatoes are browned, 5 to 7 minutes.
Transfer mixture to a medium-sized pot. Add cream-style corn, sweet corn, and water. Bring to a boil; reduce heat to low and let simmer, stirring occasionally, until potatoes are easily pierced with a knife, about 15 minutes. Season with salt and pepper.
Warm half-and-half gently in a small pan over medium-low heat just until bubbles begin to appear. Remove from heat and mix into stew until desired consistency is reached. Garnish with parsley.

Nutrition Facts : Calories 323.4 calories, Carbohydrate 42.4 g, Cholesterol 38.6 mg, Fat 13.9 g, Fiber 4 g, Protein 11.3 g, SaturatedFat 6.5 g, Sodium 847.6 mg, Sugar 7.2 g

COLOMBIAN CHICKEN, CORN, AND POTATO STEW

Colombian Chicken, Corn, and Potato Stew image

Categories Soup/Stew Chicken Potato Poultry Stew Avocado Corn Fall Gourmet

Yield Makes 6 servings

Number Of Ingredients 16

Ingredients

1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
1 3/4 teaspoons salt
1 1/2 teaspoons black pepper
3 tablespoons unsalted butter
1 large white onion, finely chopped
2 teaspoons dried oregano, crumbled
1 1/2 lb russet (baking) potatoes
6 cups chicken broth
1 cup water
2 lb yellow-fleshed potatoes such as Yukon Gold, peeled, cut into 1/2-inch cubes, and covered with water in a bowl
3 ears corn, cut crosswise into 1-inch pieces
Accompaniments:
1/2 cup chopped fresh cilantro leaves
1 cup heavy cream
3 tablespoons drained capers
3 California avocados, quartered, pitted, peeled, and cut into 1/2-inch cubes

Steps:

Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat butter in a wide heavy 7- to 8-quart pot over moderately high heat until foam subsides, then brown chicken in 2 batches, skin side down first, turning occasionally, about 10 minutes. Transfer chicken as browned to a plate.
Add onion to pot along with oregano and remaining teaspoon each salt and pepper and sauté, stirring, until light golden, about 5 minutes. Peel and coarsely grate russet potatoes and add to pot with chicken, broth, and water. Simmer, covered, stirring occasionally, until chicken is cooked through, about 25 minutes. Transfer chicken with tongs to a cutting board to cool. Drain cubed yellow potatoes and add to pot.
Simmer, covered, stirring occasionally, until cubed potatoes are almost tender, about 10 minutes. Add corn and simmer, covered, until tender, 5 to 10 minutes more. While corn is cooking, remove skin and bones from chicken and coarsely shred meat. Add meat to pot and heat through.
Serve stew with accompaniments in separate bowls.

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