Summer Vegetable Stew

Ingredients
  • 1/2 cup diced onion
  • 4 tsp minced garlic
  • 3 tablespoons butter
  • 2 cups diced potatoes
  • 2 cups diced carrots
  • 1 14- oz can chicken broth
  • 1 medium zucchini, diced
  • 1 14-oz can diced tomatoes, not drained
  • 1 14- oz can corn, not drained
  • 1/2 tsp sage
  • 1/2 tsp all-purpose seasoning
  • 1 can evaporated milk
  • 2 tablespoons cornstarch
  • 1/2 cup Parmesan cheese for topping
  • Diced cherry tomatoes for topping
Preparation
    1. In a large stockpot, melt butter over medium heat. Add onions, garlic, potatoes, and carrots. Cook for 5 minutes, or until onions are translucent.
    1. Stir in chicken broth. Cover and cook for 15 minutes, until potatoes and carrots are soft.
    1. Add zucchini, tomatoes, corn, and seasonings. Heat for another 10-15, until mixture begins to boil.
    1. Reduce heat and add all but 2 tablespoons of the evaporated milk. Mix remaining evaporated milk with cornstarch and stir until combined. Pour into the stew, stirring to mix. Simmer for 10 minutes.
  1. Top with fresh diced cherry tomatoes & a little shredded Parmesan cheese.
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