Are you ready to warm your heart and satisfy your taste buds with a dish that’s as comforting as a hug? Dive into the delightful world of "Ham and Succotash Stew with Cheddar Biscuits," where savory ham meets vibrant vegetables in a creamy broth, all perfectly paired with fluffy, cheesy biscuits. This American classic is not just a meal; it’s an experience that brings family and friends together around the table. With just 50 minutes from prep to plate, you’ll be serving up smiles in no time. Trust us, your taste buds will thank you for this delicious adventure!
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb diced ham
- 1 cup corn kernels
- 1 cup lima beans
- 1 onion, chopped
- 2 cups chicken broth
- Salt and pepper to taste
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup shredded cheddar cheese
- 1/4 cup butter, melted
Instructions
- Begin by gathering all your ingredients: 1 lb diced ham, 1 cup corn kernels, 1 cup lima beans, 1 chopped onion, 2 cups chicken broth, salt and pepper, 1 cup all-purpose flour, 1 tablespoon baking powder, 1/2 cup shredded cheddar cheese, and 1/4 cup melted butter.
- In a large pot or Dutch oven, heat over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent and fragrant.
- Add the diced ham to the pot and cook for an additional 5 minutes, stirring occasionally until the ham is slightly browned.
- Next, stir in the corn kernels and lima beans, mixing well to combine all the ingredients.
- Pour in the 2 cups of chicken broth and bring the mixture to a gentle simmer. Season with salt and pepper to taste.
- Reduce the heat to low and cover the pot. Allow the stew to simmer for about 20 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.
- While the stew is simmering, preheat your oven to 425°F (220°C) for the cheddar biscuits.
- In a mixing bowl, combine 1 cup of all-purpose flour and 1 tablespoon of baking powder. Mix well.
- Add the 1/2 cup of shredded cheddar cheese to the flour mixture and stir until evenly distributed.
- Pour in the 1/4 cup of melted butter and mix until the dough comes together. If the dough is too dry, you can add a tablespoon of milk to help it bind.
- On a lightly floured surface, turn out the biscuit dough and gently knead it for a few seconds until it is smooth. Pat it down to about 1-inch thickness.
- Using a biscuit cutter or a glass, cut out biscuits from the dough and place them on a baking sheet lined with parchment paper.
- Once the oven is preheated, bake the biscuits for 12-15 minutes or until they are golden brown on top.
- After the stew has simmered for 20 minutes, taste and adjust the seasoning with additional salt and pepper if needed.
- Serve the ham and succotash stew hot in bowls, accompanied by the freshly baked cheddar biscuits on the side.
Tips
- Prep Ahead: To save time, chop your onion and measure out your ingredients before you start cooking. This will make the cooking process smoother and more enjoyable.
- Customize Your Veggies: Feel free to add other seasonal vegetables like bell peppers or zucchini to the stew for extra flavor and nutrition.
- Biscuit Perfection: When mixing your biscuit dough, be careful not to over-knead. A light touch will keep your biscuits tender and fluffy.
- Cheese It Up: For an extra cheesy flavor, try adding more shredded cheddar to the biscuit dough or even sprinkle some on top before baking.
- Serving Suggestions: Serve the stew in deep bowls with the biscuits on the side for easy dipping. A sprinkle of fresh herbs like parsley or chives can add a lovely touch of color and flavor.
- Leftover Love: If you have any stew left over, it stores well in the fridge for a few days and can be frozen for future meals. Just reheat and enjoy!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 22g
Fat: 15g
Saturated Fat: 7g
Cholesterol: 55mg
