NAVAJO SQUASH STEW

The Navajos cultivated many great crops in there history. Squash, gourds, corn, beans, and much more. Many of these crops that were native to this land, are now used all over the world. Here is a stew that can be a meal at the end of your camp when all the meat is gone and the veggies are still good. You could add some of the left over chicken from the last night of meat, or even canned chicken, but it's very good with out.

2 teaspoons corn oil
1 medium onion, diced
2 teaspoons garlic,minced
1/2 cup low-sodium chicken broth
3/4 cup corn kernels fresh off cob (or substitute 3/4 cup frozen corn)
2 cups yellow squash, diced
2 tomatoes, halved, seeded, quartered
2 tablespoons queso fresco, or feta cheese, crumbled
1/4 teaspoon salt
1/8 teaspoon pepper
4 sprigs fresh thyme for garnish

In a 10" Dutch oven over 10 charcoals, add oil and onions, salt and pepper. Saute for about 3 minutes. Add garlic, saute 1 more minute. Add chicken broth, corn, and squash. Reduce charcoals to 7 or 8. Simmer until squash is just soft. Add tomatoes and cook until tomatoes are warm, but not mushy. Spoon into bowls. Sprinkle with cheese. Garnish with thyme. Serve.
Serves 4. We like to eat it with Navajo Fry Bread.