Why You’ll Love This Recipe

This stew is a comforting yet refreshing choice that showcases summer’s freshest vegetables. It’s simple to make, easily adaptable with or without meat, and ideal for family dinners, potlucks, or even meal prep. The creamy texture pairs beautifully with the natural sweetness of summer vegetables, creating a dish that’s both satisfying and nourishing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Diced onion
Minced garlic
Butter
Diced potatoes
Diced carrots
Chicken or vegetable broth
Diced zucchini
Fresh or canned diced tomatoes
Canned corn (not drained)
Rubbed sage
All-purpose seasoning
Evaporated milk
Cornstarch
Optional: diced cooked chicken or other protein
Parmesan cheese, for topping

Directions

Prepare the Vegetables: Dice the onion, mince the garlic, and chop the potatoes, carrots, and zucchini. Peel and dice the tomatoes if using fresh.
Sauté Base Ingredients: In a large pot, melt butter over medium heat. Add onions, garlic, potatoes, and carrots. Sauté for about 5 minutes, stirring frequently.
Simmer the Broth: Pour in the broth and cover. Simmer for 15 minutes until the potatoes and carrots begin to soften.
Add Remaining Vegetables: Mix in zucchini, tomatoes, corn, and any cooked protein you’re using. Season with sage and all-purpose seasoning. Bring to a gentle boil and cook for another 10–15 minutes.
Thicken the Stew: Stir most of the evaporated milk into the stew. In a small bowl, combine the remaining evaporated milk with the cornstarch and whisk until smooth. Stir this mixture into the pot and simmer for 10 more minutes until slightly thickened.
Serve: Season with salt and pepper to taste. Top each bowl with shredded Parmesan and fresh diced tomatoes if desired. Serve warm.

Servings and Timing

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Variations

Vegan: Use plant-based butter and milk alternatives, and skip the cheese.
Protein Boost: Add beans or lentils instead of meat.
Extra Veggies: Try adding green beans, peas, or spinach for even more variety.
Spicy Kick: Add a dash of red pepper flakes or hot sauce.

Storage/Reheating

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Freeze in individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
Reheat: Warm gently on the stovetop or microwave, stirring occasionally until heated through.

FAQs

Can I make this stew vegan?

Yes, just replace the butter and evaporated milk with plant-based alternatives and omit the cheese.

What type of broth should I use?

Both chicken and vegetable broths work well. Use whichever suits your dietary needs.

Can I use fresh corn instead of canned?

Absolutely. Just cut the kernels from fresh ears of corn and add them in the same step.

How can I make this stew thicker?

Use a bit more cornstarch or let it simmer longer uncovered to reduce the liquid.

Can I make it ahead of time?

Yes, it tastes even better the next day as the flavors meld.

What’s the best way to peel tomatoes?

Blanch them in boiling water for 30 seconds, then transfer to ice water. The skins should peel right off.

Can I use other vegetables?

Yes, feel free to incorporate whatever summer vegetables you have on hand.

Do I have to use evaporated milk?

It adds creaminess, but you can use heavy cream, half-and-half, or plant-based milk instead.

Is this stew good for kids?

Definitely! It’s full of familiar vegetables and can be easily tailored to suit picky eaters.

How do I make it more filling?

Serve it with crusty bread or over cooked grains like rice or quinoa.

Conclusion

This Summer Vegetable Stew is a nourishing and vibrant dish that’s easy to prepare and full of flavor. Whether you’re looking for a meatless main or a comforting bowl of vegetables, this stew delivers warmth and nutrition in every spoonful. Enjoy it all season long!