Cawl Cawl Cawl () is a Welsh dish. In modern Welsh language, the word is used to refer to any soup or broth. In English language, it is used to refer to a traditional Welsh soup, usually referred to as "cawl Cymreig" in Welsh. Historically, ingredients tended to vary, but the most common recipes are with lamb or beef with leeks, potatoes, swedes, carrots and other seasonal vegetables. Cawl is recognised as a national dish of Wales. With recipes dating back to the fourteenth century, cawl is widely considered to be the national dish of Wales. Cawl was traditionally eaten during
Corn stew hominy, creamed corn, carrot, celery, tomato, onion, scallions, garlic, various stocks, butter, salt and pepper among others. Meats such as chicken, fish, shrimp, sausage and bacon are sometimes included as an ingredient. Some corn stews are prepared using a roux, which creates a thicker consistency and texture. Canned or frozen corn and other canned foods such as tomato are sometimes used to prepare corn stew. The flavor of corn stew may improve after a day or more, because aging allows the flavors to intermingle and coalesce with one-another. Corn stews generally have a thicker consistency compared to corn soups. Corn