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.

Jill