This hearty but simple stew is great for those first chilly, rainy days of the season.
3 Tbsp. olive oil
Heat olive oil in a heavy deep skillet or Dutch oven. Add onion and ham; sauté on medium-high heat until onion is soft and starting to brown. Add minced garlic; sauté another minute. Add tomato paste and sauté a minute more, stirring constantly.
Drain corn and add with the diced potatoes; stir. Add just enough water to almost cover the ingredients, bring to a rolling boil, then cover and lower heat. Simmer until potatoes are tender. Taste; if needed, bring to a boil long enough to reduce the liquid somewhat.
Sprinkle with a little minced parsley to serve, if desired.