CREAMY LEFT-OVER HAM AND POTATO STEW

Creamy Left-over Ham and Potato Stew image

Provided by Enro Gay

Time 1h

Number Of Ingredients 15

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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

Steps:

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.