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This amazing Summer stew makes enough for eight to ten servings. It takes about fifteen minutes to prepare and forty-five minutes to cook. It will smell so good, your mouth will be watering before you even taste it!

Let's Get Started!

The Ingredients To Gather:

• 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
• 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

The Step By Step Directions To Follow:

1. In a large stockpot, heat butter over medium heat.
2. Add in onions, garlic, potatoes and carrots.
3. Cook for about 5 minutes, stirring often, until onions are translucent.
4. Add in chicken broth. Cover and cook for 15 minutes, until potatoes and carrots are soft.
5. Add in zucchini, tomatoes, corn, chicken or ham (if desired) and seasonings (not cornstarch.)
6. Heat for another 10-15 minutes or so, until mixture is hot and beginning to boil.
7. Reduce heat and add all but 2-3 TBSP of the evaporated milk.
8. Mix remaining evaporated milk with the cornstarch and stir until combined.
9. Stir it into the stew.
10. Simmer for an additional 10 minutes.

Finished!

This Summer stew is so delicious, it may be your new go to favorite stew recipe. Have you tried this stew yet?

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Article Source: Butter With A Slice Of Bread