Easy Cream Corn Stew Made with Canned Corn

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, easy cream corn stew made with canned corn. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Here is how you cook it. 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. Season with salt and pepper (more or less, to taste).

Easy Cream Corn Stew Made with Canned Corn is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Easy Cream Corn Stew Made with Canned Corn is something which I have loved my entire life.

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

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

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.

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.

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. Discard the bay leaves from the soup. In a saucepan or pot, melt the butter and saute the onion until it's soft and translucent.

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