INGREDIENTS :
3 large russet potatoes, peeled and cut into strips
2 stalks of celery, diced
2 carrots, peeled and diced
1/2 vidallia onion, diced small
3 ears of yellow or white corn, cut from the cob
2-3 cups of fresh lima beans
2 14 oz. cans of crushed tomatoes (you can also by diced and chop them up more)
1 cooked deli chicken (or cooked whole chicken), shred white and dark meat
1/4 stick of butter
2 tablespoons extra virgin olive oil
32 oz. container of chicken stock (or fresh chicken stock if possible)
1 teaspoon cane sugar
1 teaspoon brown sugar
1 tablespoon paprika
sea salt and black peppercorn to taste
1 teaspoon crushed red pepper flakes
1/2 tablespoon Worcestershire sauce
INSTRUCTIONS :
Peel and cut the potatoes and put them in a large pot of water. Bring them to boil and continue boiling for aproximently 5 minutes. The key is to cook them a little, but not to the point where they are easy to mash. You will continue cooking them in the stew.
While the potatoes are cooking, cut up all the vegetables.
Once the potatoes are done, drain them and set aside.
In a large soup/stew pot, add the butter and olive oil over medium heat. Add the onion and cook for about 2 minutes covered, then add in the celery, carrots and corn and cook covered for an additional 4 minutes.
Add all of the remaining ingredients except the chicken and potatoes. Cook on high until it begins to boil, then lower to medium-low and cover. Cook for about 30 minutes.
Add in the chicken and potatoes and leave uncovered. Cook on medium-low and let simmer until stew thickens. Use the immersion blender a couple of times to help the thickening process.
Stir occasionally to avoid burning. 20 minutes to an hour if you have the time.
Ladle out stew and serve.
3 large russet potatoes, peeled and cut into strips
2 stalks of celery, diced
2 carrots, peeled and diced
1/2 vidallia onion, diced small
3 ears of yellow or white corn, cut from the cob
2-3 cups of fresh lima beans
2 14 oz. cans of crushed tomatoes (you can also by diced and chop them up more)
1 cooked deli chicken (or cooked whole chicken), shred white and dark meat
1/4 stick of butter
2 tablespoons extra virgin olive oil
32 oz. container of chicken stock (or fresh chicken stock if possible)
1 teaspoon cane sugar
1 teaspoon brown sugar
1 tablespoon paprika
sea salt and black peppercorn to taste
1 teaspoon crushed red pepper flakes
1/2 tablespoon Worcestershire sauce
INSTRUCTIONS :
Peel and cut the potatoes and put them in a large pot of water. Bring them to boil and continue boiling for aproximently 5 minutes. The key is to cook them a little, but not to the point where they are easy to mash. You will continue cooking them in the stew.
While the potatoes are cooking, cut up all the vegetables.
Once the potatoes are done, drain them and set aside.
In a large soup/stew pot, add the butter and olive oil over medium heat. Add the onion and cook for about 2 minutes covered, then add in the celery, carrots and corn and cook covered for an additional 4 minutes.
Add all of the remaining ingredients except the chicken and potatoes. Cook on high until it begins to boil, then lower to medium-low and cover. Cook for about 30 minutes.
Add in the chicken and potatoes and leave uncovered. Cook on medium-low and let simmer until stew thickens. Use the immersion blender a couple of times to help the thickening process.
Stir occasionally to avoid burning. 20 minutes to an hour if you have the time.
Ladle out stew and serve.
