Smoky Bacon Corn Stew Recipes

Steps:

• Place bacon in a large, deep skillet and cook over medium-high heat for 5 minutes. Stir in onion and continue to cook, turning occasionally, until bacon and onion are evenly browned, about 5 minutes more. Drain bacon grease, leaving only 2 to 3 tablespoons in the skillet.
• Stir in potatoes to bacon-onion mixture. Cover, reduce heat to low and let simmer, stirring occasionally, until potatoes are browned, 5 to 7 minutes.
• Transfer mixture to a medium-sized pot. Add cream-style corn, sweet corn, and water. Bring to a boil; reduce heat to low and let simmer, stirring occasionally, until potatoes are easily pierced with a knife, about 15 minutes. Season with salt and pepper.
• Warm half-and-half gently in a small pan over medium-low heat just until bubbles begin to appear. Remove from heat and mix into stew until desired consistency is reached. Garnish with parsley.

Steps:

• Preheat the oven to 350 degrees F.
• Make the chicken marinade by combining the granulated garlic, sugar, paprika, dry mustard, cayenne and some salt and pepper together. Mix well then place the chicken thighs into a resealable plastic bag and pour the dry seasoning over. Seal the bag and shake it around so the chicken is seasoned evenly.
• Transfer the chicken to a roasting pan. Pour over the 2 tablespoons of the chicken stock, the wine, Worcestershire and liquid smoke. Cover tightly with foil then place in the oven and roast for 30 minutes.
• Uncover the foil and continue to cook to roast the chicken, another 30 minutes. Remove the pan from the oven and place on the stovetop. Remove the chicken to a plate and turn the burners on to medium heat.
• Set a large Dutch oven over medium-high heat. Add the bacon and canola oil and cook until brown and the fat has rendered slightly, 7 to 8 minutes. Using a slotted spoon, remove the bacon and set aside. Add the garlic, celery, onions, peppers and potatoes to the Dutch oven and cook in the bacon fat until translucent, 4 to 5 minutes. Using tongs, add the reserved chicken to the Dutch oven. Cook to add a little color, 2 to 3 minutes, then pour in any juices from the roasting pan into the Dutch oven. Use a little water to get any roasted brown bits from the bottom of the pan off. Return the bacon to the Dutch oven, add the tomatoes and their juices and pour in the remaining chicken stock. Stir well, and then simmer for 35 minutes, stirring occasionally.
• Add the BBQ sauce, corn, pinto beans and lima beans to the stew. Stir well and simmer until the chicken is very tender, the vegetables are soft and the beans are heated through, 15 to 20 minutes.
• When done, stir well and taste. Season with salt, pepper and a few dashes of hot sauce. Serve with cornbread and slaw.

Steps:

• In a large pot over medium heat, cook bacon until crisp, 8 to 10 minutes. Drain on a paper towel and crumble into small pieces and set aside, reserving the fat in the pot.
• Pour off all but 1 tablespoon fat, return the pot to medium heat, and add onion, carrot, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add bell pepper and cook, stirring occasionally, for 3 minutes more. Add jalapeño and cumin and cook, stirring, 1 minute more.
• Add broth, sweet potato, chiles, oregano, and bay leaves and bring to a simmer. Cook until sweet potato is tender, about 10 minutes. Stir in the turkey or chicken and corn and cook until warmed through, 3 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and half-and-half. Continue to cook until just warmed through. Taste and adjust seasoning, thinning the chowder with another 1/4 cup half-and-half, if desired.
• Serve chowder topped with crumbled bacon, scallions, and parsley.

Steps:

• Sauté bacon in large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Add corn, fennel, zucchini, and potatoes to drippings in pot; sauté 5 minutes. Add 3 cups broth and simmer uncovered over medium heat until vegetables are tender, about 20 minutes. Transfer 3 cups soup to blender. Holding blender top firmly, puree until smooth. Return puree to soup in pot. Stir in cream and cayenne. Bring chowder to simmer, thinning with more broth if too thick. Season to taste with salt and pepper. Ladle chowder into bowls and sprinkle with bacon and chives.

Steps:

• In a large saucepan, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour.

Steps:

• Lightly pound the cubed venison just to break it down, not to flatten.
• Season the meat with salt and pepper, dried thyme, and garlic powder.
• Then season the flour with Creole seasonings, cinnamon, and cumin.
• Dredge the meat in the seasoned flour.
• Heat a large, heavy pot and add the bacon grease.
• Brown the venison and remove.
• Add to the hot grease the onion, celery, bell pepper, carrots and garlic and sautee until softened. Be sure to scrape off the bottom of the pan as you saute.
• Add the red wine and deglaze the pan, stir for 2 minutes and add the olive oil to make the stirring easier.
• Add the consomme, water, tomatoes, bay leaves and ham shank.
• Return the venison to the pot.
• Simmer, uncovered for 2-3 hours stirring occasionally and adding water as needed.
• In the last 1/2 hour add the celery root, pearl onions, and peas.
• Serve hot over noodles.

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1/2 teaspoon drippings., Saute the corn, onion, garlic powder, lemon-pepper and basil in reserved drippings until corn is tender. Stir in bacon.

Steps:

• Heat a heavy bottomed large, wide pot or pan over high heat.
• Cut the chicken into bite size pieces.
• Add oil to the pan and heat.
• Add chicken and caramelize for 2 minutes on each side.
• Remove chicken from pan to a shallow dish and cover loosely with foil.
• Reduce heat to medium high.
• Add bacon to the pan and brown bacon at edges, rendering fat.
• Add carrots and celery to the pan, bay leaf and thyme.
• Stir and cook vegetables 4 minutes.
• Add flour to the pan, stir and cook another minute.
• Whisk in wine and mustard and scrape up pan drippings and burned bottom.
• Add broth.
• Cover and bring liquid to a boil, 1 to 2 minutes.
• Mix biscuit mix.
• Add chicken back to the pan and settle it in so that it is covered with sauce.
• Use salt and pepper to season according to individual tastes.
• Drop large spoonfuls of biscuit mix into the pan onto the surface of the stew, leaving room for the dumplings to puff up, and cover the pan.
• Cook 8 minutes until dumplings plump.
• Serve stew with dumplings.

Steps:

• Char corn on grill.
• Slather corn with mayonnaise, then sprinkle it with bacon, fresh oregano, Parmesan, and salt and pepper.