Easy Cream Corn Stew Made with Canned Corn
Easy Cream Corn Stew Made with Canned Corn

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, easy cream corn stew made with canned corn. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Great recipe for Easy Cream Corn Stew Made with Canned Corn. I thought white sauce and creamed corn would be a good combination, so I made this. Here is how you cook it. Pour out the liquid from the can, refill the can with water and repeat the process three times.

Easy Cream Corn Stew Made with Canned Corn is one of the most favored of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Easy Cream Corn Stew Made with Canned Corn is something which I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can cook easy cream corn stew made with canned corn using 10 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Easy Cream Corn Stew Made with Canned Corn:
  1. Prepare 1 packages Chicken (thigh or breast)
  2. Make ready 4 medium Potatoes
  3. Prepare 2 Onions
  4. Make ready 1 Carrot
  5. Get 1 Corn or mixed vegetables
  6. Take 4 tbsp Flour
  7. Make ready 1 can ★Canned corn (creamed corn)
  8. Take 400 ml ★Milk
  9. Take 2 1/2 cup ★Water
  10. Get 3 cubes ★Soup stock cubes

Bring the mixture to a gentle simmer, and allow the sauce to thicken. In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through.

Steps to make Easy Cream Corn Stew Made with Canned Corn:
  1. Cut the chicken, potatoes, carrot, and onions into bite sized pieces.
  2. This recipe uses a can of creamed corn.
  3. Heat a deep pot and add butter (or vegetable oil). Melt the butter and stir fry the chicken. Lightly season with salt and pepper, add the vegetables and stir fry well.
  4. Turn off the heat and add flour. Mix well to coat everything with the flour.
  5. When the flour is completely stirred in, add the ★ ingredients and stir.
  6. Now turn on the heat. Boil until the meat and vegetables are cooked through and continue cooking until the stew is thickened.
  7. Keep the heat at low to medium low. Stir once in a while, scraping the bottom of the pot to prevent scorching.
  8. Taste, and add salt and pepper if the flavor isn't strong enough. If it's too strong, add milk or water to dilute.
  9. Finally, stir in corn or mixed vegetables.

Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Cook a minute or two to get rid of the raw flour flavor. Pour in the chicken broth along with the potato, corn, honey, thyme, and bay leaves; bring to a boil, then reduce heat to a gentle simmer.

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