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


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