Corn stew

Corn is a main ingredient in corn stew. Many variations of corn stew exist. A simple corn stew version consists of corn stewed with milk, butter, flour and salt. Additional ingredients used in corn soups include potato, beans, hominy, creamed corn, carrot, celery, tomato, onion, scallions, garlic, various stocks, butter, salt and pepper among others. Meats such as chicken, fish, shrimp, sausage and bacon are sometimes included as an ingredient. Some corn stews are prepared using a roux, which creates a thicker consistency and texture. Canned or frozen corn and other canned foods such as tomato are sometimes used to prepare corn stew. The flavor of corn stew may improve after a day or more, because aging allows the flavors to intermingle and coalesce with one-another. Corn stews generally have a thicker consistency compared to corn soups.

Corn stew is a dish several cuisines, including the cuisine of the Southern United States, Cajun cuisine, Native American cuisine, such as among the Hopi tribe, and South American cuisine, among others.

The dish mazamorra is a historically old corn stew dish among the indigenous peoples in South America that is simple to prepare, consisting primarily of dried cracked corn and water. The kernels are typically pounded to break them down into smaller pieces. Depending upon the region, white or yellow corn may be used. The term "mazamorra" itself originates from native peoples in South America.Kijac 2003, [https://archive.org/details/southamericantab00mari/page/132 p. 132]. Mazamorra and variations of the dish are a part of the cuisine of Argentina, Brazil, Chile, Colombia, Paraguay, Peru, Uruguay and Venezuela, and in Costa Rica and Puerto Rico. In South American cuisine, mazamorra morada is a sweet version of the dish prepared using blue corn and berries.

Mazamorra con leche argentina.jpg|Mazamorra with milk, in Argentina

{{Portal|Food}}

{{Commons}}

• Corn chowder
• Corn pudding
• List of maize dishes
• List of stews
• Succotash, a culinary dish consisting primarily of sweet corn with lima beans or other shell beans

{{Reflist|30em|refs=

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Kijac 2003, [https://archive.org/details/southamericantab00mari/page/282 p. 282].

{{cite web | title=Old-Fashioned Chicken and Corn Stew | website=Epicurious | date=August 20, 2004 | url=http://www.epicurious.com/recipes/food/views/old-fashioned-chicken-and-corn-stew-108728 | access-date=December 11, 2015}}

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{{cite web | url=https://books.google.com/books?id=KgQAAAAAMBAJ&pg=PA34 | title=Don't Stew Over Dinner | publisher=Vegetarian Times | date=January 1996 | access-date=11 December 2015 | author=Carroll, Mary | pages=34}}

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{{cite book | title=The Slow Cook Book | publisher=DK Publishing | year=2011 | isbn=978-0-7566-8944-5 | url=https://books.google.com/books?id=ZDbkXUYJLbkC&pg=PA270 | access-date=December 11, 2015 | page=270}}

{{cite book | last1=Link | first1=D. | last2=Disbrowe | first2=P. | title=Real Cajun: Rustic Home Cooking from Donald Link's Louisiana | publisher=Potter/TenSpeed/Harmony | year=2012 | isbn=978-0-7704-3420-5 | url=https://books.google.com/books?id=QPMHbaa2-ZwC&pg=PA113 | access-date=December 11, 2015 | pages=113–115}}

{{cite book | last1=Ritchie | first1=T. | last2=Fink | first2=B. | title=Braises and Stews: Everyday Slow-Cooked Recipes | publisher=Chronicle Books LLC | year=2012 | isbn=978-1-4521-2505-3 | url=https://books.google.com/books?id=vsa2F9oVUIAC&pg=PA105 | page=105}}

{{cite book | last=Murphy | first=C.J. | title=Lecture Delivered by Charles J. Murphy | publisher=R. Grant & Son | year=1890 | url=https://books.google.com/books?id=_lhDAQAAMAAJ&pg=PA66 | page=66 | postscript=. (Delivered before the National Agricultural Society of France, at the International Congress of Millers, Held at Paris in August, 1889, on American Indian Corn (maize) as a Cheap, Wholesome, and Nutritious Human Food)}}

{{cite book | last=Hesser | first=A. | title=The Essential New York Times Cookbook: Classic Recipes for a New Century | publisher=W. W. Norton | year=2010 | isbn=978-0-393-24767-1 | url=https://books.google.com/books?id=QWrVBAAAQBAJ&pg=PA1644 | access-date=December 11, 2015 | pages=538–539}}

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• {{cite book | last=Kijac | first=M.B. | title=The South American Table | publisher=Harvard Common Press | series=NYM Series | year=2003 | isbn=978-1-55832-249-3 | url=https://books.google.com/books?id=LlePAePLlqkC&pg=pa282 | access-date=December 11, 2015}}

{{Corn}}

Category:Stews

Category:Maize dishes

Category:Mesoamerican cuisine

Category:Pre-Columbian Native American cuisine

Category:Post-Columbian Native American cuisine

Category:Pre-Columbian Southwest cuisine

Category:Creamed vegetables

Category:American stews

Category:Native American cuisine