Hearty Summer Vegetable Stew

This farm-fresh summer vegetable stew combines garden bounty with creamy comfort. I created this recipe when my garden exploded with summer produce and we needed a satisfying way to enjoy our harvest without turning on the oven during hot weather.

The first time I made this stew was during a particularly abundant zucchini season when we couldn't give them away fast enough. My family was surprised how such simple ingredients could create something so satisfying they requested it weekly throughout the summer.

Ingredients

• Butter creates a rich foundation for sautéing the aromatics use unsalted for better control of the final flavor
• Onions and garlic provide essential flavor depth choose sweet onions in summer for milder flavor
• Potatoes add heartiness and substance Yukon golds hold their shape beautifully in this stew
• Carrots contribute natural sweetness and color look for smaller carrots which tend to be sweeter
• Zucchini brings summer freshness select medium sized ones as giant zucchini can be watery and seedy
• Fresh tomatoes deliver bright acidity and summery flavor use whatever is ripest at your market
• Corn adds sweet pops of texture the canned liquid contributes valuable flavor to the broth
• Evaporated milk provides creaminess without heaviness a perfect compromise between milk and cream
• Sage and allpurpose seasoning complement the vegetables without overpowering them
• Cornstarch creates silky thickness without flour taste perfect for gluten sensitive diets

Step-by-Step Instructions

Prep Your Vegetables

Dice all vegetables before beginning to cook so everything is ready when needed. Cut potatoes and carrots into similarly sized pieces about half inch cubes for even cooking. Slice zucchini slightly larger as it cooks faster than root vegetables.

Sauté The Aromatics

Melt butter over medium heat until it stops foaming but before it browns. Add onion and garlic and cook for 4 to 5 minutes until they become translucent and fragrant. This builds the flavor foundation for the entire stew.

Add Root Vegetables

Incorporate potatoes and carrots into the aromatic mixture and cook for 5 minutes stirring occasionally. This brief browning period adds depth to these starchy vegetables before they simmer.

Create The Base

Pour in chicken broth ensuring vegetables are barely covered. Cover the pot and allow to simmer for approximately 15 minutes until potatoes and carrots are just becoming tender when pierced with a fork.

Incorporate Summer Vegetables

Add zucchini tomatoes corn with its liquid and any optional proteins like chicken or ham. The liquid from the canned corn contributes sweet flavor. Add seasonings at this point and simmer for another 10 to 15 minutes until all vegetables are tender but not mushy.

Thicken The Stew

In a separate bowl whisk together evaporated milk and cornstarch until completely smooth with no lumps. Pour this mixture into the simmering pot while stirring constantly to prevent clumping. Allow the stew to simmer for 10 more minutes until thickened to a silky consistency.

Save

The evaporated milk is truly the secret ingredient here. I discovered its magic when I ran out of heavy cream one evening and grabbed a can from the pantry as a substitute. The resulting texture was lighter yet still satisfying and my family actually preferred it to the original heavier version. Now I keep cans stocked specifically for this stew.

Make It Your Own

This vegetable stew welcomes customization based on whatever looks freshest at your farmers market or garden. Bell peppers green beans eggplant or yellow squash all work beautifully. For herbs consider fresh basil thyme or oregano added in the final minutes of cooking. The key is maintaining the balance of starchy and tender vegetables with the creamy broth.

Storage Tips

This stew develops even better flavor overnight. Store covered in the refrigerator for up to 3 days. When reheating add a splash of broth or milk if it has thickened too much. For freezing I recommend doing so before adding the milk mixture then thickening after thawing for the best texture. Portion into individual containers for easy lunches.

Serving Suggestions

Serve this summer stew with a crusty bread for soaking up the luscious broth. A sprinkle of Parmesan cheese adds wonderful savory notes while a garnish of fresh herbs brightens the dish. For a complete meal pair with a simple green salad dressed with lemon vinaigrette to complement the creaminess of the stew.

Recipe FAQs

→ Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables work well in this stew, especially in non-summer months. For best results, add frozen vegetables like corn and carrots directly to the simmering broth, but add delicate vegetables like zucchini later in the cooking process to prevent them from becoming mushy.

→ How can I make this vegetarian?

Simply substitute the chicken broth with vegetable broth and omit the optional chicken or ham. For added protein, consider adding white beans or chickpeas when you add the corn and tomatoes. The Parmesan topping can be replaced with a vegetarian alternative or nutritional yeast for a similar umami flavor.

→ Can I prepare this stew in advance?

This stew actually improves with time as flavors meld together. Prepare it up to 2 days ahead, but add the milk and cornstarch mixture only when reheating. Store in the refrigerator in an airtight container and reheat gently on the stovetop, adding additional broth if needed to reach desired consistency.

→ What can I serve with this stew?

Crusty bread or garlic toast makes an excellent accompaniment for dipping. A simple green salad with a light vinaigrette balances the creamy stew nicely. For a heartier meal, serve over cooked quinoa or farro for additional texture and nutrition.

→ How should I store leftovers?

Refrigerate leftovers in an airtight container for up to 3-4 days. The stew may thicken when chilled; simply add a splash of broth or water when reheating. This stew also freezes well for up to 3 months, though the texture of potatoes may change slightly upon thawing.

→ Can I make this in a slow cooker?

Yes, this adapts well to slow cooking. Sauté the onions and garlic first, then transfer to a slow cooker with potatoes, carrots and broth. Cook on low for 4-5 hours, add remaining vegetables and cook another hour. Stir in the cornstarch-milk mixture during the final 30 minutes, leaving the lid slightly ajar to allow thickening.