*New potatoes and carrots are harvested before they are fully mature, usually early in the growing season.
Add garlic and sauté for 30 seconds, and add chicken stock to the pot, bring to a simmer.
Add potatoes, carrots and some salt and cook for about 10 minutes.
In the meantime, heat milk in the microwave or stovetop until hot but not boiling.
Prepare other vegetables, including cutting the corn off the cob.
When potatoes and carrots are tender, add hot milk and remaining vegetables. Season with salt and pepper.
Bring pot back to a gentle simmer. Cover, and turn off the burner.
Let the pot sit, covered on the burner for 30 minutes, or until vegetables are tender crisp.
This recipe is a guideline only. Use whatever seasonal vegetables are on hand – add to the pot according to cooking time.
