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This hearty but simple stew is great for those first chilly, rainy days of the season.

Corn & Potato Stew

3 Tbsp. olive oil
1 large onion, diced
1 1/2 C. diced ham
3 garlic cloves, minced
1 6-oz. can tomato paste
2 16 oz. cans whole kernel corn
4 C. diced potato
water

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.

 

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