makes enough for 4 to 6 as a side and then there will be leftovers for the soup below
5 ears fresh corn (or 2 cans)
1 pound good ham, diced (I use Black Forest from The Swinery)
4 cloves garlic, diced
5 medium yukon gold potatoes, cut bite-sized
2 cups cooked black-eyed peas (or other bean)
Tabasco or other hot sauce
1/2 t cumin
1/2 t thyme
- Start your potatoes either in a pot of water or in the oven to roast.
- Saute the garlic in a little olive oil until it just starts to brown.
- Add the ham cubes and saute until they have brown edges.
- Cut the kernels from the corn and add it to the ham along with the peas, cumin, thyme, cooked potatoes, and a few dashes of Tabasco.
- Saute on medium until the peas are heated through and the corn is cooked, about 10 minutes. Splash in a little hot water or olive oil if your pan is getting dry.
- You're done.
3 cups leftover Succotash (or whatever the equivalent corn & beans & ham would be)
2 cloves garlic
4 to 6 cups chicken stock
thyme & cumin to taste
1 medium-sized winter squash, peeled and diced (2 -3 cups)
1 cup cream (optional)
- Saute the onions and garlic in the bottom of a soup pot until the edges are starting to brown.
- Roast the squash cubes in a 400 degree oven simply by tossing in olive oil, salt & pepper and letting them cook until the edges are brown.
- Add the leftovers to the pot and cover with chicken stock, adding it bit by bit until it's the consistency you like - you'll be adding the squash to bulk it up, but them cream to thin it again.
- Once it's all warm enough to taste adjust the seasonings.
- Simmer this on low for at least 30 minutes (an hour or more would be good if you have it).
- Stir in the cream about 10 minutes before eating.
- Serve with buttered toast (always!).