Description

This comforting Summer Vegetable Stew combines a medley of fresh vegetables simmered in a flavorful broth and enriched with evaporated milk for a creamy texture. Perfect for a hearty, nutritious meal any time of day, it offers flexibility with optional cooked chicken for added protein and is finished with a sprinkle of Parmesan cheese for a savory touch.

Ingredients

Scale

Base Ingredients

2 tablespoons butter
1 medium onion, diced
2 cloves garlic, minced

Vegetables

2 cups diced potatoes
2 cups diced carrots
2 cups diced zucchini
1 (14.5 oz) can diced tomatoes
1 (14.5 oz) can corn, undrained

Liquids & Seasonings

4 cups chicken or vegetable broth
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

2 cups diced cooked chicken or other protein
Parmesan cheese, for topping

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Instructions

Sauté Aromatics: In a large pot, melt butter over medium heat. Add diced onion and minced garlic; sauté until fragrant and translucent, which will take about 3-5 minutes to develop the base flavors.
Add Root Vegetables: Stir in the diced potatoes and carrots. Cook for about 5 minutes, stirring occasionally, allowing them to begin softening and absorbing the flavors.
Simmer Initial Vegetables: Pour in the chicken or vegetable broth and bring the mixture to a boil. Then reduce heat to maintain a simmer, cooking for 15 minutes until the potatoes and carrots start to soften significantly.
Add Remaining Vegetables and Protein: Add diced zucchini, canned diced tomatoes with their juice, undrained corn, rubbed sage, all-purpose seasoning, and the optional cooked chicken or other protein. Stir everything together to combine the flavors evenly.
Cook Until Tender: Bring the stew back to a gentle boil, then reduce heat to simmer. Cook for an additional 10 to 15 minutes until all vegetables are tender and the flavors meld.
Add Evaporated Milk: Reserve 2 to 3 tablespoons of the evaporated milk in a small bowl. Pour the remaining evaporated milk into the stew and stir well to integrate the creamy texture.
Thicken Stew: Mix the reserved evaporated milk with cornstarch until smooth to create a slurry. Stir this mixture into the stew thoroughly.
Final Simmer: Continue to simmer the stew for another 10 minutes, stirring occasionally until it slightly thickens. Season the stew with salt and pepper to taste.
Serve: Ladle the hot stew into bowls and top with shredded Parmesan cheese. Optionally, garnish with fresh diced tomatoes for added freshness and color.

Notes

The recipe is versatile and can easily be made vegetarian by omitting the optional cooked chicken and using vegetable broth.
Using evaporated milk helps create a creamy texture without heavy cream, making the stew lighter.
To make this stew gluten-free, ensure your all-purpose seasoning is gluten-free or substitute with your favorite gluten-free herb blend.
Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
For added depth of flavor, you can add a bay leaf during simmering and remove before serving.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Stew
Method: Stovetop
Cuisine: American