Add in the potato, broth, water, tomato paste, tomatoes, and onions.
Bring up to a boil and then lower to a simmer for 30 minutes.
Stir in the corn and season with salt and pepper.
Cook for an additional 15 minutes stirring occasionally.
Serve with crackers or cornbread.
Stew can be frozen and eaten later just store in an airtight container.
How to make this recipe with frozen potatoes: Arrange 1-1/2 cups frozen diced potatoes on a baking sheet lined with aluminum foil. Bake at 425 F for 18-20 minutes or until golden and crispy. Add the cooked potatoes to the stew when the corn is added in the recipe (step 6).
JD Smith 7 months ago
Absolutely delicious. I only wish that a serving size was provided for the 393 calories.
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