Indian Corn Stew

Man, winter seems to have spring in a serious chokehold. We'll get a nice tease for a day, and then its back to the cold and rain. Outside, the wind is howling and it's threatening to pour. Ah, the wonderful weather of New York City.

To make matters worse, the boiler is broken in my apartment building. It's a bit chilly. Good thing I've got all the right stuff in my fridge to make a nice, warming meal that is about as simple as simple gets.
It's a blast from my past, and in a lot of ways reminds me of the "hot plate" tradition of Minnesota. Except, well, it's not a casserole. But, it does use a can of condensed soup. 

If you can find bison, I recommend using it. It has a gamey flavor that is nice, especially because it's low in fat, and it just tastes beefier than lean ground beef. 

Indian Corn Stew

Serves: 4

Total time: 20 minutes

Ingredients:

2 tsp. olive oil

1 lbs. ground bison (lean beef or turkey will also work)

1 cup diced onion (about half a large one)

1 cup diced green pepper (about half a large one)

1 can condescend tomato soup

2 cups frozen corn

Kosher salt, to taste

Black pepper, to taste

Crusty bread, to dip.

Method:

1.)  In a medium dutch oven over medium-high heat add olive oil. When it starts to shimmer add the ground beef a sprinkle of salt and brown, about 4 minutes

2.)  When browned add the onions and the peppers and sauté until translucent, about 3 minutes.

3.)  When the the onions and peppers are cooked, lower heat to medium and add in the can of tomato soup and stir in the corn. Stir to incorporate and continue to cook, stirring frequently until the corn is heated through, about 5 minutes.  Serve warm with crusty bread.