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–+ servings

Summer Vegetable Chowder

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Dish
Cuisine Soup, Vegetable
Servings 8 people

Ingredients
  

  • 1/2 Cup Onion Diced
  • 2 Teaspoons Garlic Cloves Minced
  • 1 Tablespoon Butter
  • 2 Cups Potato Diced
  • 2 Cups Carrots Diced
  • 1 14 Ounce Can Chicken Broth
  • 1 Medium Zucchini Diced
  • 1 Medium Summer Squash Diced
  • 2 Large Tomatoes Peeled and Diced (or a 14 Ounce Can of diced tomatoes (not drained)
  • 1 14 Ounce Can Corn Not Drained
  • 1/2 Teaspoon Poultry Seasoning
  • 1/2 Teaspoon Onion Powder
  • 1 Can Evaporated Milk
  • 2 Tablespoons cornstarch
  • 1 Cup Chicken and/or Ham (Optional) Diced
  • 1/2 Cup Shredded Parmesan Cheese To top bowls with

Instructions
 

  • In a large stockpot, heat butter over medium heat.
  • Add in garlic, onions, carrots, and potatoes. Stirring often, cook for about 5 minutes.
  • Add in the chicken broth. Cover and cook for 15 minutes. The carrots and potatoes should be soft.
  • Add in corn, zucchini, tomatoes, chicken and/or ham, and seasonings (not the cornstarch.)
  • Heat for another 10-15 minutes, until mixture is starting to boil.
  • Lower heat and add all but 2-3 tablespoons of the evaporated milk.
  • Mix in remaining evaporated milk with the cornstarch and mix until combined. Stir this into the stew.
  • Let simmer for another 10 minutes.
  • Top with some shredded Parmesan cheese on top of each bowl of chowder.
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