Description
This Summer Vegetable Stew is a hearty, comforting dish packed with fresh seasonal vegetables simmered in a flavorful broth and enriched with evaporated milk for a creamy texture. Perfect for a light yet satisfying meal, it includes tender potatoes, carrots, zucchini, tomatoes, and corn, with an optional addition of cooked chicken for protein. Topped with Parmesan cheese, this stew offers a warm, nutritious, and easy-to-make solution ideal for any summer evening.
Ingredients
Scale
Main Ingredients
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups diced potatoes
- 2 cups diced carrots
- 4 cups chicken or vegetable broth
- 2 cups diced zucchini
- 1 (14.5 oz) can diced tomatoes
- 1 (14.5 oz) can corn, undrained
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon all-purpose seasoning
- 1 (12 oz) can evaporated milk
- 2 tablespoons cornstarch
- Salt and pepper, to taste
Optional Ingredients
- 2 cups diced cooked chicken or other protein
- Parmesan cheese, for topping
Instructions
- Sauté aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and the onion becomes translucent to build the base flavors of the stew.
- Cook root vegetables: Add the diced potatoes and carrots to the pot and cook for about 5 minutes, stirring occasionally, to begin softening them.
- Add broth and simmer: Pour in the chicken or vegetable broth, bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes until the vegetables start to become tender.
- Add remaining vegetables and seasonings: Stir in the diced zucchini, canned diced tomatoes with their juice, canned corn with liquid, rubbed sage, all-purpose seasoning, and if using, diced cooked chicken or other protein. Mix well to combine all ingredients.
- Simmer to tenderize: Bring the stew back to a gentle boil and cook for an additional 10 to 15 minutes until all vegetables are tender and flavors meld together.
- Add evaporated milk: Reserve 2 to 3 tablespoons of evaporated milk. Pour the remaining evaporated milk into the stew, stirring to incorporate a creamy texture.
- Make cornstarch slurry: In a small bowl, mix the reserved evaporated milk with cornstarch until smooth, then stir this mixture into the stew to help thicken it.
- Final simmer and season: Simmer the stew for another 10 minutes, stirring occasionally, until it slightly thickens. Adjust seasoning with salt and pepper to taste.
- Serve: Ladle the hot stew into bowls, topping with shredded Parmesan cheese and optionally fresh diced tomatoes for added freshness and flavor.
Notes
- You can substitute the chicken with other proteins like cooked sausage or keep the stew vegetarian by omitting meat entirely.
- For a dairy-free version, replace evaporated milk with coconut milk or a plant-based cream alternative.
- The stew can be refrigerated for up to 3 days and tastes even better the next day as flavors meld.
- Adjust seasoning and herbs according to preference; fresh herbs like thyme or basil can be excellent additions.
- If you prefer a thicker stew, increase the cornstarch slightly or simmer longer to reduce the liquid.
