Summer Vegetable Stew

½ cup diced onion
2 tsp minced garlic
2 TBSP butter
2 cups diced potatoes
2 cups diced carrots
1 14-oz can chicken broth
1 medium zucchini, diced
2 large tomatoes, peeled and diced (or you can use 1 14-oz can diced tomatoes, not drained)
1 14-oz can corn (not drained)
½ tsp rubbed sage
½ tsp all-purpose seasoning
1 can evaporated milk
2 TBSP cornstarch
1 cup diced chicken or ham, optional
½ cup Parmesan cheese, to top bowls of stew with

  1. In a large stockpot, heat butter over medium heat. Add in onions, garlic, potatoes and carrots. Cook for about 5 minutes, stirring often, until onions are translucent. Add in chicken broth. Cover and cook for 15 minutes, until potatoes and carrots are soft. Add in zucchini, tomatoes, corn, chicken or ham (if desired) and seasonings (not cornstarch.) Heat for another 10-15 minutes or so, until mixture is hot and beginning to boil. Reduce heat and add all but 2-3 TBSP of the evaporated milk. Mix remaining evaporated milk with the cornstarch and stir until combined. Stir it into the stew. Simmer for an additional 10 minutes. Top with a little shredded Parmesan cheese once stew is ladled into each bowl.

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