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 you can use 1 14-oz can diced tomatoes, not drained)
- 1 14-oz can corn (not drained)
- ½ tsp rubbed sage
- ½ tsp all-purpose seasoning
- 1 can evaporated milk
- 2 TBSP cornstarch
- 1 cup diced chicken or ham, optional
- ½ cup Parmesan cheese, to top bowls of stew with
Recipe Description
I have a confession to make. I enjoy summer. I love summer foods- the grilling, the fresh tomatoes, the abundance of zucchini, etc. But you know what? I crave fall flavors. Bad. Pretty much year round. I’m dying for the temperatures to dip low enough where I can crank up my oven and not feel like a crazy person. I was really craving stew the other day but thought I’d use some fresh vegetables from the garden. It turned out fantastic and you know what, even my die-hard-summer-loving husband enjoyed it. Feel free to swap out cans for fresh if your garden is overflowing!
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