On Sun, 24 Apr 2016 19:24:00 -0500, barbie gee >
wrote:

>
>
> On Sun, 24 Apr 2016, jmcquown wrote:
>
> > On 4/24/2016 2:53 PM, cshenk wrote:
> >> sf wrote in rec.food.cooking:
> >>
> >>> On Sat, 23 Apr 2016 20:29:10 -0500, "cshenk" > wrote:
> >>>
> >>>> Julie Bove wrote in rec.food.cooking:
> >>>>
> >>>>> That's our dinner. We had that freak heat wave and now it is cool
> >>>>> and rainy. So I made the stew. It smelled so good while cooking
> >>>>> that the cats looked up at me with big eye, licking their lips.
> >>>>> It has potatoes, white beans, creamed corn, corn, peas, green
> >>>>> beans onions, celery, salt, pepper, parsley and bay leaves. Also
> >>>>> a very small amount of Wondra flour. The creamed corn was a boo
> >>>>> boo. I don't usually buy it and didn't realize I had grabbed the
> >>>>> wrong can until I saw it going in. It did add nice body to it so
> >>>>> it needed very little thickening.
> >>>>
> >>>> With minor variation, that is called burgoo here.
> >>>
> >>> I've looked at burgoo recipes before and not wanted to try it, but
> >>> Julie's version sounds good to me. I realize now that I've make Caldo
> >>> Verde several times that potato starch alone (even from yellow
> >>> potatoes) thickens well, but I like the creamed corn idea. I'd
> >>> probably throw in some whole kernels "just because", but that's me.
> >>
> >> I posted a few that show a lot of variation and her recipe title was a
> >> chicken stew so maybe it was not meatless (didnt see meat in the
> >> ingredients but thats ok, none of us post perfectly).
> >>
> >> I liked her version too. Even if the recipes I had in stock do not
> >> show it, canned creamed corn is very commonly added. The potato feels
> >> one off to me but the general versions use it so I'm the oddball there.
> >>
> > To me, the addition of white beans AND potatoes in this dish seemed off.
> > Double the starch.
>
> actually, it's all very starchy;
> white beans
> corn
> potatoes
> peas

It's poor folks food.

--

sf