Best Indian Corn Stew Recipes

INDIAN CORN STEW

Indian Corn Stew image

Another recipe from one of my vast collection of cookbooks. This tastes like "cooked all day" but actually it doesn't take all that long. Great with a salad and big chunk of cornbread!

Provided by Jellyqueen

Categories Stew

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 medium onion, chopped
1 medium bell pepper, chopped
2 tablespoons butter
1 lb ground beef
2 1/2 cups whole kernel corn (can be frozen, canned or fresh)
1 (10 ounce) can tomato soup
2 teaspoons sugar
1 1/2 teaspoons salt, to taste
1 tablespoon Worcestershire sauce
fresh cracked pepper

Steps:

Place butter in large sauce pan and begin to melt.
Add onions and peppers and cooking until tender.
Add ground beef and cook until browned.
Add corn,tomato soup, sugar, salt, pepper and Worcestershire sauce.
Cover and simmer 45 minutes.
Note: any of your favorite seasonings can be added to this at the same time you add the salt and pepper.

INDIAN CORN STEW

Indian Corn Stew image

Family and farm hand favorite stew - fresh ingredients in summer, canned goods in winter, little changes allow us to use it almost weekly. Add a little more tomato juice, for the cracker soaker bunch. Add small chopped fresh potatoes and simmer a little longer for the full meal deal. For cooking in the crock pot I start...

Provided by Donna Slaton

Categories Other Soups

Time 2h15m

Number Of Ingredients 10

Ingredients

2 lb ground beef, cooked, crumbled and drained
1 medium onion, chopped
1 medium green pepper, chopped
1 tsp garlic powder, more or less to taste
2 tsp salt, sprinkle on meat cooking or into soup before simmer
1 can(s) tomato juice quart or larger
2 can(s) tomatoes, canned and chopped, with liquid
2 c corn kernels, fresh or 2 cans whole kernel drained
2 Tbsp worcestershire sauce
2 Tbsp sugar

Steps:

1. Brown ground beef in skillet, drain. Pour off most of grease, saute chopped peppers and onions, drain and pat with paper towel. I pat dry the ground beef too. Add garlic or not as your family likes. Put in pot with juice and vegetables. Add sugar and Worchestershire sauce. Simmer on stove top 1.5 to 2 hours. Ready to eat sooner if using canned veggies.
2. Crock pot version: Pour tomato juice, diced tomatoes and drained canned corn into 6 quart crock pot. Add beef, peppers and onions that are cooked. Add flavorings to taste. Add 1 cup chopped small potato pieces or 1 cup elbow pasta for a different taste. Experiment with flavored diced tomato products for variety.

MOM'S INDIAN CORN STEW

Mom's Indian Corn Stew image

when I was a kid, my mom always made this stew when we went camping; now I make it on cold rainy days-leftovers are great as well.

Provided by susan jacobs

Categories Other Main Dishes

Time 30m

Number Of Ingredients 8

Ingredients

1 lb bacon -- cut into 1 inch pieces
1 medium onion-diced
1 14 oz can diced stewed tomatoes-undrained
1 14 oz tomatoe sauce
2 14 oz whole kernal corn- drained
1 14 oz cut green beans-drained
2 c cheddar cheese- grated
1\2 tsp ground black pepper-to taste

Steps:

1. in large skillet fry up bacon pieces till crispy; remove bacon to paper lined plate;place all of onion in the bacon drippings and saute till translucent.
2. Meanwhile: in a large pot; place the undrained stewed tomatoes, tomatoe sauce, corn, and green beans; bring all to light boil and add in the bacon and onions. Simmer 10-15 minutes
3. To serve; scoop into bowls and top with cheddar cheese;a slice of butter crusty bread goes well with this.

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