"cshenk" > wrote in message
...
> 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.

How could chicken stew be meatless? There was boneless, skinless, chicken
breast. I just assumed that people would realize this from the name. I
will use canned chicken for soup. Would not for stew unless we were snowed
in or something and couldn't get fresh. I think stew needs larger chunks of
meat.