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.

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