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Prep your vegetables by dicing the onion and garlic, chopping the potatoes and carrots, slicing the zucchini, and preparing the tomatoes.
In a large stockpot, melt butter over medium heat. Add onion and garlic; sauté until translucent.
Stir in potatoes and carrots; cook for about five minutes.
Pour in chicken broth; cover and simmer for about 15 minutes.
Add zucchini, tomatoes, corn, optional proteins, and seasonings. Heat through for another 10–15 minutes.
To thicken the stew, mix evaporated milk with cornstarch and stir into the pot. Simmer for an additional ten minutes.