Hello everybody, it is John, welcome to my recipe page. Today, we’re going to prepare a special dish, easy cream corn stew made with canned corn. It is one of my favorites. This time, I’m gonna make it a little bit unique. 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. 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 well liked of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Easy Cream Corn Stew Made with Canned Corn is something which I have loved my whole life.

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

The ingredients needed to make Easy Cream Corn Stew Made with Canned Corn:

1. Make ready 1 packages Chicken (thigh or breast)
2. Make ready 4 medium Potatoes
3. Get 2 Onions
4. Take 1 Carrot
5. Get 1 Corn or mixed vegetables
6. Make ready 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. Prepare 3 cubes ★Soup stock cubes

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. In a saucepan or pot, melt the butter and saute the onion until it's soft and translucent. Add the corn kernels, if they're frozen then cook them for a few minutes until they're warmed through.

Instructions 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.

In a saucepan or pot, melt the butter and saute the onion until it's soft and translucent. Add the corn kernels, if they're frozen then cook them for a few minutes until they're warmed through. Bring the mixture to a gentle simmer, and allow the sauce to thicken. 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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