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–+ servings

Nova Scotian hodge podge

Hodge podge stew from Nova Scotia is typically made in the fall with fresh vegetables and potatoes that have just been harvested from gardens.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American, Canadian
Ingredients Method

Ingredients
  

  • 1 lb new potatoes halved
  • 1 cup fresh green beans trimmed and snapped
  • 1 cup baby carrots sliced
  • 1 cup fresh corn kernels
  • 1 cup fresh peas
  • 4 cups whole milk
  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 small onion finely chopped
  • Salt and freshly ground black pepper to taste
  • Optional: ½ cup heavy cream for extra richness

Method
 

  1. In a large Dutch oven, melt butter over medium heat. Add onion and sauté until translucent, about 5 minutes.
  2. Stir in flour to create a roux. Cook for 1–2 minutes, stirring constantly, until lightly golden.
  3. Slowly whisk in milk, ensuring no lumps remain. Bring to a gentle simmer.
  4. Add potatoes, carrots, and green beans. Cover and cook for 15 minutes, stirring occasionally.
  5. Stir in corn and peas. Continue simmering, uncovered, for another 10–15 minutes until all vegetables are tender.
  6. Season with salt and pepper. If desired, swirl in heavy cream for a silkier broth.
  7. Remove from heat and let rest 5 minutes before serving.
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