"jinx the minx" > wrote in message
...
> 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
>>
>>
>
> And flour. It's a diabetic nightmare.

Nonsense. You are assuming. I gave no proportions. As I said, the creamed
corn added body so I needed very little flour. I don't even think I used as
much as a Tablespoon. And I used far more meat and non starchy veggies than
I did the starchy stuff. It was a very large pot of stew. We've had it
twice and there is still some left.