Summer Vegetable Stew

I miss soups on the summer months. Sure we all love our salads and sandwiches topped with crispy lettuce and garden tomatoes, but being a fall / winter girl at heart - I miss soups. 

We had a rainy enough day a few days ago with the snap in the fall air and I couldn't not make some soup. It was full of fresh summer veggies and the broth was light and flavorful. It was a hit!

Summer Vegetable Stew

1/2 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 ears corn with kernels removed

1/2 tsp rubbed sage

1/2 tsp all-purpose seasoning

1 can evaporated milk

2 TBSP cornstarch

1 cup diced chicken or ham, optional

Instructions:

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.

Add in chicken broth. Cover and cook for 15 minutes, until potatoes and carrots are soft. Add in zucchini, tomatoes, corn, chicken or ham (if desired) and seasonings (not cornstarch.)

Heat for another 10-15 minutes or so, until mixture is hot and beginning to boil. 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.