Thursday, August 13, 2020



Full of aromatic vegetables and yellow potatoes, this stew has been cooking for hours and it's done in 30 minutes! Plus, it can turn into a chicken and vegetable stew just as easily!



  • 1/2 cup Parmesan cheese to top bowls of stew
  • 1 cup diced chicken or ham optional
  • 2 large tomatoes peeled and diced
  • 1/2 tsp all-purpose seasoning
  • 1 14- oz can corn not drained
  • 1 14- oz can chicken broth
  • 1 medium zucchini diced
  • 2 cups diced potatoes
  • 1 can evaporated milk
  • 1/2 cup diced onion
  • 2 cups diced carrots
  • 1/2 tsp rubbed sage
  • 2 tsp minced garlic
  • 2 TBSP cornstarch
  • 2 TBSP butter



  1. In a large stockpot, heat butter over medium heat. Add in onions, garlic, potatoes and carrots. Cook for about 5 minutes, stirring often, until onions are translucent.
  2. Add in chicken broth. Cover and cook for 15 minutes, until potatoes and carrots are soft.
  3. Add in zucchini, tomatoes, corn, chicken or ham (if desired) and seasonings. Heat for another 10-15 minutes or so, until mixture is hot and beginning to boil.
  4. Reduce heat and add all but 2-3 TBSP of the evaporated milk. Mix remaining evaporated milk with the cornstarch and stir until combined. Stir it into the stew. Simmer for an additional 10 minutes. Salt & pepper to taste. Top with fresh diced cherry tomatoes & a little shredded Parmesan cheese once stew is ladled into each bowl. Enjoy your soup!