Description
This Summer Vegetable Stew is a hearty and comforting dish packed with fresh vegetables and optional protein. Simmered in a flavorful broth and finished with a creamy touch from evaporated milk and cornstarch, it offers a perfect balance of savory and light creaminess. Ideal for a wholesome meal, it can be customized with chicken or your preferred protein and is topped with Parmesan cheese for added richness.
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 butter over medium heat. Add diced onion and minced garlic and sauté until fragrant and translucent, about 3-4 minutes, which helps develop the stew’s base flavor.
- Cook Root Vegetables: Add diced potatoes and carrots to the pot and cook for about 5 minutes while stirring occasionally, allowing them to start softening and absorbing flavors.
- Simmer Broth: Pour in the chicken or vegetable broth, bring it to a boil, then reduce heat to maintain a simmer. Cook for 15 minutes until the root vegetables begin to soften completely.
- Add Remaining Vegetables and Seasonings: Stir in diced zucchini, diced tomatoes with their juice, undrained corn, rubbed sage, all-purpose seasoning, and optional cooked protein. Mix well to combine all ingredients.
- Cook Vegetables Tender: Bring the stew back to a gentle boil and cook for an additional 10 to 15 minutes until all vegetables are tender but not mushy.
- Add Evaporated Milk: Reserve 2 to 3 tablespoons of evaporated milk, then pour the remaining evaporated milk into the stew and stir to incorporate creaminess.
- Make Thickening Mixture: In a small bowl, combine the reserved evaporated milk with cornstarch until smooth, ensuring no lumps.
- Thicken the Stew: Stir the cornstarch mixture into the stew and simmer over low heat for another 10 minutes, stirring occasionally until the stew slightly thickens to a luscious consistency.
- Season and Serve: Taste and adjust salt and pepper to your preference. Serve the stew hot, topped with shredded Parmesan cheese and optionally fresh diced tomatoes for extra garnish and flavor.
Notes
- You can substitute evaporated milk with heavy cream or coconut milk for a dairy-free version.
- If using chicken or other protein, ensure it is fully cooked before adding to the stew.
- This stew can be stored in an airtight container in the refrigerator for up to 4 days.
- To reheat, warm gently on the stovetop to prevent curdling.
- For a vegetarian version, use vegetable broth and omit any meat.
- Adjust seasoning at the end to suit your taste, especially if using salted broth.
