Hodge Podge

Ingredients:

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Classic New England Hodge Podge: Easy Summer Vegetable Stew

Hodge podge is a comforting New England vegetable stew that celebrates tender summer produce. This easy hodge podge recipe combines new potatoes, fresh corn, baby carrots, peas, green beans and cream for a simple, fragrant one-pot meal. It’s perfect for weeknight dinners, potlucks, and showcasing garden vegetables. Use this recipe to learn how to make classic hodge podge with tips for flavor variations and serving suggestions.

Ingredients:
– 1 pound new potatoes, halved
– 4 ears fresh corn, kernels removed
– 1 cup baby carrots or sliced carrots
– 1 cup green beans, trimmed
– 1 cup fresh or frozen peas
– 1 small onion, chopped
– 2 tablespoons butter
– 2 tablespoons flour
– 2 cups vegetable or chicken broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– 2 tablespoons fresh parsley, chopped
– Optional: 4 slices bacon, cooked and crumbled

Instructions:
1. In a large pot, boil the new potatoes in salted water until just tender, about 10 minutes. Add carrots and cook 5 minutes longer.
2. Add green beans and corn kernels and simmer until all vegetables are tender but not mushy, about 5 minutes. Stir in peas and remove from heat.
3. In a separate saucepan, melt butter over medium heat. Add chopped onion and cook until translucent. Stir in flour and cook 1 minute to form a roux.
4. Slowly whisk in broth until smooth, then add cream and simmer until slightly thickened. Season with salt and pepper.
5. Pour the cream mixture over the cooked vegetables and stir to combine. Heat through gently; do not boil.
6. Stir in parsley and optional crumbled bacon. Adjust seasoning and serve hot.

Tips and Variations:
– For a lighter version, substitute milk or evaporated milk for cream.
– Add fresh herbs like tarragon or chives for brightness.
– Make it vegetarian by using vegetable broth and skipping bacon.

Serve hodge podge with crusty bread or a green salad. This classic New England hodge podge recipe is an easy way to enjoy seasonal vegetables and makes great leftovers.

Try this hodge podge recipe tonight and taste why New Englanders love it; adapt ingredients to what’s fresh in your market. For more summer vegetable recipes and easy one-pot meals, bookmark this page and share the recipe with friends who appreciate simple, comforting cooking. Happy cooking and enjoy!

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First, cook your vegetables. Bring a large pot of salted water to boil. Par-cook carrots and potatoes for five minutes until carrots and potatoes are fork tender, then blanch the peas and beans for about a minute in the same pot. Strain vegetables and set aside.
In a heavy-bottomed pot or Dutch oven, melt butter over medium heat, add vegetables, and cook to warm through.
Add milk and cream and bring the soup to a boil. Turn the heat down to low and season with salt and pepper.
Add dill and chives and let simmer for at least 10 minutes. Serve warm.