jmcquown wrote in rec.food.cooking:

> 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

I think it was more of a toss in what you have sort of dish?

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