Summer Vegetable Stew Bowl

There is nothing better in July than turning the best of the farmers market into a cozy summer vegetable stew full of color and bright flavor I love making this for dinner when corn zucchini and tomatoes are all in season Not only does it double easily for a crowd but leftovers turn into the best quick lunches

I cooked this first for my parents on a rainy summer night and now every August my sister asks if I will make it again Sometimes I swap in garden squash or snap beans when we have them

Ingredients

• Diced onion: Sweet mild onions like yellow or white make a nice flavor base Pick ones that feel heavy for their size
• Minced garlic: Fresh garlic makes the stew aromatic If using preminced keep it in the fridge for freshness
• Butter: Use real butter for richness and smooth texture Not margarine
• Diced potatoes: Waxy potatoes such as Yukon Gold stay firm in stews Avoid baking types like Russet which break down
• Diced carrots: Look for small to medium carrots with bright color for sweetness
• Chicken broth: Go for low sodium or homemade so you control the saltiness
• Zucchini summer squash: Choose firm shiny zucchini medium in size Too big and they have large seeds
• Diced tomatoes: Use ripe tomatoes when possible or canned for convenience Fire roasted canned add depth
• Corn: Not drained The liquid adds starch for a natural thickness
• Rubbed sage: Earthy background note Use dried rubbed variety for even flavor
• All purpose seasoning: Pick a blend with herbs and no MSG for best results
• Evaporated milk: Adds creamy richness without heaviness Buy full fat for the most flavor
• Cornstarch: Helps thicken to a stewlike consistency Store it in a dry place tightly sealed
• Diced chicken or ham (optional): Any cooked leftover roasted or grilled chicken works well
• Parmesan cheese: A sharp nutty finish Use freshly grated for the best topping

Step-by-Step Instructions

Prep the Vegetables:

Dice onion and mince fresh garlic Chop potatoes into small cubes about half an inch each Wash and dice carrots aiming for onetoone and a half inch pieces so they soften evenly Cut zucchini into slightly larger chunks to avoid overcooking If using fresh tomatoes peel then chop them Meat should be cooked and cut to bitesized before you start

Sauté the Base:

Melt butter in a large heavybottom stockpot over medium heat Add onions garlic potatoes and carrots Stir frequently and let them sweat for around five minutes The onions should turn translucent and the potatoes will begin to turn glossy This starts the flavor base

Simmer the Hearty Veggies:

Pour in chicken broth and stir well Cover the pot and let everything simmer for about fifteen minutes The potatoes and carrots should be fork tender but still hold together well This ensures every vegetable cooks through without becoming mushy

Stir in Summer Produce and Protein:

Add diced zucchini tomatoes corn and your choice of cooked meat Scatter in the sage and all purpose seasoning Stir well and bring the pot back to a gentle boil over medium heat This helps the summer veggies stay vibrant and marry the flavors Give it about another ten to fifteen minutes uncovered

Thicken the Stew:

Lower the heat and pour in all but a few tablespoons of the evaporated milk In a small bowl mix the reserved milk with cornstarch until completely smooth Stir this slurry into the pot and allow to simmer for another ten minutes The stew should become creamy but not overly thick Season with salt and black pepper to your taste

Finish and Serve:

Ladle hot stew into bowls Top each with a sprinkle of freshly grated Parmesan If you have extra cherry tomatoes dice them and add on top for a burst of acid Grab a spoon and enjoy immediately

Every time I make this I look forward to the way fresh corn bursts in each spoonful My grandmother always topped her bowl with extra Parmesan and said it made the soup magical We now keep the same cheese at the table and every spoonful brings back her memory

Storage Tips

Let leftover stew cool to room temperature before refrigerating Pour into airtight containers and store up to four days It reheats best over gentle heat on the stove Add a splash of milk or broth to loosen the texture if it thickens too much in the fridge You can also freeze it up to two months but wait to add cheese until after reheating for best results

Ingredient Substitutions

Feel free to swap out the vegetables based on what you have Yellow squash works in place of zucchini Sweet potato can substitute for potatoes for a sweeter flavor For a meatfree option use extra beans like white beans or chickpeas You can use any cheese you prefer but I love the salty tang of Parmesan

Serving Suggestions

This stew is hearty enough for a main but pairs well with crusty bread or warm biscuits For extra color and crunch try stirring in fresh baby spinach just before serving It is a beautiful starter for a summer dinner with grilled chicken or fish

Cultural Historical Context

Vegetable stews have roots all around the world often made as a way to celebrate harvest seasons This version makes the most of North American summer produce like corn tomatoes and zucchini Growing up my parents used to call it garden soup because most of it came right outside the door in August

Enjoy this summer stew as a comforting and vibrant seasonal dish that highlights fresh produce.

Foire aux questions sur la recette

→ Can I make this stew vegetarian?

Yes, simply omit the chicken or ham and use vegetable broth instead of chicken broth for a vegetarian dish.

→ What vegetables work best in this stew?

Potatoes, carrots, zucchini, and tomatoes provide great flavor and texture, but feel free to add seasonal vegetables you enjoy.

→ How can I thicken the stew?

Mix cornstarch with a bit of evaporated milk and stir it into the simmering stew until thickened to your liking.

→ Can I prepare this meal in advance?

Yes, the stew stores well in the fridge for up to three days and tastes even better after the flavors meld together.

→ Is there a dairy-free option?

Use a plant-based butter and unsweetened non-dairy milk in place of evaporated milk, and omit Parmesan or use a dairy-free alternative for topping.

→ What protein works besides chicken or ham?

Cooked turkey, white beans, or tofu are delicious alternatives for additional protein in the stew.