Step 1

In a large stockpot, melt butter over medium heat. Add onions, garlic, potatoes, and carrots. Cook for 5 minutes, or until onions are translucent.

Step 2

Stir in chicken broth. Cover and cook for 15 minutes, until potatoes and carrots are soft.

Step 3

Add zucchini, tomatoes, corn, and seasonings. Heat for another 10-15, until mixture begins to boil.

Step 4

Reduce heat and add all but 2 tablespoons of the evaporated milk. Mix remaining evaporated milk with cornstarch and stir until combined. Pour into the stew, stirring to mix. Simmer for 10 minutes.

Step 5

Top with fresh diced cherry tomatoes & a little shredded Parmesan cheese.