Short Description

A creamy, comforting pot of summer goodness—packed with tender potatoes, carrots, zucchini, corn, and tomatoes in a rich, buttery broth thickened with evaporated milk. Optional chicken and Parmesan offer extra flavor and protein.

Why You’ll Love This Recipe

Seasonal bounty: Uses fresh summer vegetables for vibrant flavor and color
Creamy yet light: The combination of butter, evaporated milk, and cornstarch gives a silky finish without heaviness
Customizable: Versatile additions like chicken or Parmesan let you tailor it to your taste
One-pot simplicity: Easy prep and minimal cleanup—perfect for a relaxed weeknight

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
½ cup diced onion
2 tsp minced garlic
2 TBSP butter
2 cups diced potatoes
2 cups diced carrots
1 (14 oz) can chicken broth
1 medium zucchini, diced
2 large tomatoes, peeled and diced (or 1 (14 oz) can diced tomatoes)
1 (14 oz) can corn (not drained)
½ tsp rubbed sage
½ tsp all-purpose seasoning
12 oz can evaporated milk
2 TBSP cornstarch
Optional: 1 cup diced chicken and ½ cup Parmesan cheese for topping

Directions

Prep all vegetables: Dice onion and garlic, chop potatoes and carrots, slice zucchini, and peel and dice tomatoes (or open can).
In a large stockpot, melt butter over medium heat. Add onion and garlic, sauté until translucent.
Stir in potatoes and carrots; cook about 5 minutes.
Pour in chicken broth; cover and simmer for about 15 minutes until potatoes and carrots are nearly tender.
Add zucchini, tomatoes, corn (with juice), optional chicken, rubbed sage, and seasoning. Heat through for another 10–15 minutes.
In a small bowl, whisk evaporated milk with cornstarch until smooth. Stir into the stew.
Simmer another 10 minutes, stirring occasionally, until the mixture thickens slightly.
Serve hot, topped with shredded Parmesan if using.

Servings And Timing

Serves: Approximately 6 portions
Prep Time: 15 minutes
Cook Time: 40–45 minutes
Total Time: 55–60 minutes

Variations

Vegetarian/Vegan: Substitute butter with olive oil, use vegetable broth, and swap evaporated milk for a non-dairy creamer or coconut milk. Skip chicken and Parmesan.
Spicy: Stir in red pepper flakes or a pinch of cayenne.
Herbs: Add fresh chopped thyme, parsley, or basil at the end.
Grain-Enhanced: Stir in cooked barley or quinoa before thickening for a heartier version.
Cheesy: Stir in a handful of shredded cheddar or Gruyère instead of Parmesan.

Storage/Reheating

Refrigerator: Store in airtight containers for up to 3–4 days.
Freezer: Freeze in portions for up to 3 months.
Reheating: Thaw overnight if frozen. Reheat gently on the stove over medium–low heat, stirring occasionally. If too thick, add a splash of broth or milk.

FAQs

How Can I Make This Stew Thicker?

Use more cornstarch—mix up to 3 TBSP with the evaporated milk, or simmer it uncovered longer to reduce the liquid.

Can I Use Fresh Corn Instead Of Canned?

Yes—cut kernels from 2–3 ears of fresh corn and add at the same step as the canned corn, including cooking time.

Can I Skip The Potatoes?

Absolutely—just increase zucchini or carrots, or add other seasonal vegetables like bell pepper or green beans.

Is Evaporated Milk Necessary?

It adds creaminess without sweetness. You can substitute heavy cream or a plant-based alternative like oat or coconut milk.

How Do I Add Protein?

Stir in cooked diced chicken, sausage slices, cooked beans, or tofu during the vegetable step so it heats through.

Can I Make This In A Slow Cooker?

Yes—sauté onion, garlic, butter and vegetables on the stovetop first, then transfer everything and cook on low for 4–5 hours, adding the cornstarch and evaporated milk in the last 30 minutes.

Can I Use Dried Herbs Instead Of Sage And Seasoning?

Yes—¼ tsp of dried thyme or oregano per ½ tsp of sage works fine. Adjust salt and seasonings to taste.

Does The Optional Parmesan Change The Flavor?

Yes—it adds a salty, savory richness. Use freshly grated for best texture and taste.

Can I Make It Gluten-Free?

Yes—cornstarch thickens it without gluten. Ensure your all-purpose seasoning is gluten-free (or use salt and individual spices).

Can I Cook This On The Stovetop For Meal Prep?

Definitely—prep in a large batch and portion out for meals. Store fully cooled before refrigerating or freezing.

Conclusion

This creamy summer vegetable stew is a versatile, satisfying dish that celebrates garden-fresh ingredients and homey comfort. Easy to customize and simple to make, it’s ideal for sharing or saving for later. Whether meat-eater, vegetarian, or gluten-free, you’ll find it warm, flavorful, and flexible enough to suit your needs. Happy cooking!

Ezabella