SUMMER VEGETABLE STEW

Ingrèdiènts

• 1/2 cup dicèd onion
• 2 tsp mincèd garlic
• 2 TBSP buttèr
• 2 cups dicèd potatoès
• 2 cups dicèd carrots
• 1 14- oz can chickèn broth
• 1 mèdium zucchini dicèd
• 2 largè tomatoès pèèlèd and dicèd (or you can usè 1 14-oz can dicèd tomatoès, not drainèd)
• 1 14- oz can corn not drainèd
• 1/2 tsp rubbèd sagè
• 1/2 tsp all-purposè sèasoning
• 1 can èvaporatèd milk
• 2 TBSP cornstarch
• 1 cup dicèd chickèn or ham optional
• 1/2 cup Parmèsan chèèsè to top bowls of stèw with

Instructions

1. In a largè stockpot, hèat buttèr ovèr mèdium hèat. Add in onions, garlic, potatoès and carrots. Cook for about 5 minutès, stirring oftèn, until onions arè translucènt.
2. Add in chickèn broth. Covèr and cook for 15 minutès, until potatoès and carrots arè soft.
3. ................................
4. ................................

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