Description

A creamy summer vegetable stew packed with potatoes, carrots, zucchini, corn, and tomatoes in a buttery, thickened broth. Optional chicken and Parmesan add extra flavor and protein.

Ingredients

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

Optional: ½ cup Parmesan cheese for topping

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Instructions

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.

Notes

Use fresh summer vegetables for best flavor and color.
For a vegan version, substitute butter, chicken broth, and evaporated milk with plant-based alternatives.
Add a pinch of cayenne or red pepper flakes for heat.
Store leftovers in the fridge for 3–4 days or freeze for up to 3 months.
Thicken with more cornstarch or simmer uncovered if desired.

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

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 6g
Sodium: 520mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 6g
Cholesterol: 20mg