Best 9 Corn And Ham Stew Recipes

CREAMY HAM & CORN SOUP

Steps:

• Combine the broth, corn, cream, onion and red pepper in a large saucepan. Bring to a boil. Combine the flour, water, salt and pepper until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in ham., Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Garnish servings with dill if desired.

HAM AND CORN CHOWDER WITH POTATO

Steps:

• Melt butter in a large saucepan over medium heat.
• Add the onion and garlic and sauté for 5 minutes until translucent. Do not let the onion brown.
• Add the flour and whisk until mixed through the butter. Pour 1 cup of milk in and whisk until it starts to thicken (around 1 1/2 minutes), then pour the remaining cup of milk in. Whisk until it thickens - around 1 to 1 1/2 minutes. Then add the chicken stock, and 1 1/2 cups of water and whisk until combined.
• Increase heat to medium high and add the potatoes into the soup. Cook for 10 to 12 minutes (Note 3), whisking fairly regularly to ensure the soup doesn't stick to the bottom of the saucepan. The soup will thicken as it cooks. Use the remaining 1/2 cup of water if the soup gets too thick before the potato has finished cooking.
• Just before the potato has finished cooking, add the corn in (just to heat it through).
• While the potato is cooking, heat olive oil in a small fry pan over high heat. Add the ham and sauté for 1 - 2 minutes until nicely browned. Remove fry pan from the heat and set aside. (Note 4)
• When the potato is cooked (tender but still holding its shape), remove the soup from the stove and stir through most of the thyme and ham (reserve a bit for garnish).
• If the soup is too thick for your liking, use water (or milk) to get the soup to your desired consistency. Add the salt and 5 grinds of black pepper, then do a taste test and adjust the saltiness if required.
• Serve, garnished with remaining thyme leaves and ham.

HAM AND CORN BAKE - EASY AND YUMMY!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 1 1/2 quart casserole dish with vegetable oil cooking spray.
• In a medium bowl, mix together the cubed ham, corn, cream of asparagus soup (undiluted), eggs and mustard. Melt butter in a skillet over medium heat. Add onions, celery and garlic salt; cook, stirring until tender. Stir the onion mixture into the egg mixture. Transfer to the prepared casserole dish. Sprinkle a layer of bread crumbs over the top, then cover with a layer of Parmesan cheese.
• Cover the dish, and bake for 40 minutes in the preheated oven. Uncover, sprinkle Cheddar cheese over the top and return to the oven for an additional 20 minutes, or until cheese is melted and the top is golden brown. Let stand for 5 to 10 minutes before serving.

HAM STEW

Steps:

• In a large saucepan, bring potato, carrots, and onion to a boil in 1 1/2 cups water.
• Reduce heat; cover and cook 10 minutes.
• Add peas and ham; return to a boil.
• Add soup and cheese.
• Reduce heat to low and simmer, stirring occasionally, about 10 minutes or until smooth and heated through.

SMOKED HAM HOCK HOMINY STEW

Steps:

• Heat oil in Dutch oven over medium-high heat. Add onion, cumin, thyme, bay leaf and dried red pepper and sauté 5 minutes. Add ham hocks, broth, tomatoes and garlic. Simmer until ham hocks are tender, about 1 1/2 hours.
• Transfer ham hocks to work surface. Remove meat and cut into bite-size pieces. Discard fat and bones. Return meat to pot. Add hominy and simmer until hominy is just tender, about 15 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat until heated through.) Ladle into bowls and serve.

OLD-FASHIONED CHICKEN AND CORN STEW

Steps:

• Pat chicken dry and season with salt and pepper.
• Heat butter and oil in a 4- to 5-quart wide heavy pot over moderately high heat until foam subsides, then lightly brown chicken in 2 batches, turning over occasionally with tongs, about 5 minutes per batch. Transfer chicken as browned to a bowl using tongs.
• While chicken is browning, peel potatoes and cut into 1-inch pieces.
• Add onion, garlic, and 1 teaspoon thyme to pot and sauté, stirring occasionally, until softened, 4 to 5 minutes, then add flour and cook, stirring, 1 minute. Whisk in broth and water and bring to a boil, whisking.
• Add potatoes and corn to onion mixture, then cover and simmer over moderate heat, stirring occasionally, until potatoes are barely tender, about 10 minutes. Stir in chicken (along with any juices accumulated in bowl) and cream, then simmer, covered, until chicken is just cooked through and potatoes are tender, 5 to 10 minutes. Season stew with salt and pepper and sprinkle with remaining teaspoon thyme.

GRILLED HAM STEAK WITH ROASTED CORN RELISH

Steps:

• Cook and stir corn in skillet on medium-high heat 3 to 5 min. or until golden brown; cool slightly.
• Heat grill to medium-high heat. Combine corn, onions, tomatoes, cilantro and crushed pepper. Mix lime juice, mustard and sugar; stir into corn mixture.
• Place ham steak on grill; brush with barbecue sauce. Grill 7 to 9 min. or until heated through, turning after 5 min.
• Serve ham with the corn relish.

GRANDMA'S CORN STEW

Steps:

• In a large saucepan, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour.

HEARTY HARVEST AND HAM STEW

Steps:

• Warm olive oil in a large pot over medium heat. Stir in onions and cook until tender, about 3 minutes. Stir in the garlic and ham; cook for another 2 minutes. Stir in the chopped cabbage and water. Cover, and simmer 10 minutes.
• Stir in potatoes, carrots, celery seed, caraway seed, paprika, salt, and pepper. Cover, and simmer 10 to 12 minutes.
• Reduce the heat to medium low, stir in the greens, adjust seasonings, and cook for 10 minutes. Serve with bread.