How I Make Montana Corn Stew Every cold Wednesday night when I was a kid I could guarantee one thing, a nice hot bowl of my grandma's Montana corn stew to warm me up before church. Walking into the kitchen and seeing that white pot with orange flowers on it, looking like it came straight from the 70’s could warm my soul without even taking a bite. The recipe has been in the family for years. It's even in the family cookbook! Even though it's in the cookbook, the recipe is known by heart by almost all the family members but is always subject to change. Usually whoever makes it, whether it be my mom, grandma, or dad, puts there own spin on it. My mom makes it thick and creamy, Grandma Phyllis makes it thin and healthy, and Dad beefs it up with extra…show more content… Then I add the browned sausage, two cans of cream style corn, and 3-4 cups of milk into the potato pot. The original recipe called for one can of corn but my mom makes it with two to add more flavor and make it richer. The amount of corn added depends on the person who's cooking at our house. Mom and dad have tried it both ways, with one can and with two, to see which stew we like better. The amount of milk we add in depends also depends on who's cooking and what kind of stew we want. If the family wants a thinner stew, and slightly bigger portion sizes use four cups of milk. If we're feeling like we want a thicker stew we use only three. My grandma always tried to find healthier ways to make her food. In the case of Montana corn stew, she wouldn't drain any the potato water and would only add one and a half cups of milk. So going the healthy route is always an option but it's the less rich and thick happy-stew option. At this point when all the ingredients are in the same pot we season it so the flavors have time to simmer together. Salt and pepper work just fine for us. One pinch of salt and two pinches of pepper will
