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Summer Vegetable Stew Recipe

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★★★★★

4.5 from 62 reviews

A hearty and comforting Summer Vegetable Stew featuring a medley of fresh vegetables, tender potatoes, and optional chicken or ham, simmered in a flavorful broth enriched with evaporated milk and topped with Parmesan cheese. This stew offers a perfect balance of creamy texture and garden-fresh flavors, ideal for a warm, nourishing meal.

Ingredients

Scale

Vegetables

  • ½ cup diced onion
  • 2 tsp minced garlic
  • 2 cups diced potatoes
  • 2 cups diced carrots
  • 1 medium zucchini, diced
  • 2 large tomatoes, peeled and diced (or 1 14-oz can diced tomatoes, not drained)
  • 14 oz can corn, not drained

Broth and Seasoning

  • 14 oz can chicken broth
  • ½ tsp rubbed sage
  • ½ tsp all-purpose seasoning

Dairy and Thickener

  • 2 TBSP butter
  • 12 oz can evaporated milk
  • 2 TBSP cornstarch
  • ½ cup Parmesan cheese, for topping

Optional Protein

  • 1 cup diced cooked chicken or ham (optional)

Instructions

  1. Prepare the Vegetables: Dice the onion, mince the garlic, and chop potatoes into small cubes. Dice carrots into 1″ pieces, slice zucchini into 1-2″ pieces, and peel and dice tomatoes if using fresh. If adding meat, ensure it is fully cooked and chopped into bite-sized chunks.
  2. Sauté Veggies: In a large stockpot, heat butter over medium heat. Add onions, garlic, potatoes, and carrots. Cook, stirring often, for about 5 minutes until onions become translucent.
  3. Add Broth and Simmer: Pour in the chicken broth. Cover the pot and cook for 15 minutes until potatoes and carrots are tender.
  4. Add Remaining Ingredients: Stir in zucchini, tomatoes, corn, optional chicken or ham, and seasonings (excluding cornstarch). Continue cooking for 10-15 minutes until the mixture is hot and beginning to boil.
  5. Incorporate Milk and Thicken Stew: Lower heat and add all but 2-3 tablespoons of evaporated milk to the stew. In a separate bowl, mix the remaining evaporated milk with cornstarch until smooth. Stir this mixture into the stew and simmer for another 10 minutes to thicken.
  6. Final Seasoning and Serve: Adjust seasoning with salt and pepper to taste. Ladle stew into bowls and top with diced fresh cherry tomatoes and shredded Parmesan cheese. Serve warm and enjoy!

Notes

  • Using fresh tomatoes adds a garden-fresh flavor, but canned tomatoes offer convenience without sacrificing taste.
  • For a vegetarian version, omit the chicken broth and meat, and substitute with vegetable broth.
  • The cornstarch mixed with evaporated milk ensures the stew thickens to a creamy consistency without lumps.
  • Add vegetables in stages to ensure even cooking and optimal texture.
  • Leftovers keep well in the refrigerator for up to 3 days and reheat beautifully.

Keywords: summer vegetable stew, vegetable stew, easy vegetable soup, creamy vegetable stew, chicken and vegetable stew, comforting stew recipe

Find it online: https://frommamamaya.com/summer-vegetable-stew-recipe/