Summer Vegetable Stew

1/2 cup of diced onion
2 garlic cloves
2 tablespoons of butter
2 cups of potatoes (diced)
2 cups of carrots (diced)
1 (14 oz) can of chicken broth
1 medium zucchini (diced)
2 large tomatoes (peeled and diced)
2 ears of corn (cut off the cob)
1 tsp of sage
1/2 teaspoon of all-purpose seasoning
1 can of evaporated milk
2 tablespoons of cornstarch
1/2 cup of parmesan cheese (as topping before serving)

1.  In a large pot, heat butter over medium heat.
2.  Add onions, garlic, potatoes and carrots.  
3.  Cook for about 5 minutes, stirring often, until the onions are translucent.  
4.  Add in chicken broth.  
5.  Cover and cook for 15 minutes or until the carrots and potatoes are soft.  
6.  Add in zucchini, tomatoes, corn and seasonings (excluding the cornstarch.)
7.  Heat for another 15 minutes.  
8.  Reduce the heat and add evaporated milk (saving 3 tablespoons for later.)
9.  Mix remaining evaporated milk with the cornstarch and stir until combined. 
10.  Stir cornstarch mixture into the stew. 
11.  Simmer for 10 minutes.  
12.  Add salt and pepper to taste.
13.  Top with diced cherry tomatoes and a bit of shredded parmesan cheese once the stew has been served into bowls.