This is some kind of a hybrid between corn chowder and vegetable soup.
And it's pretty delicious.
Like everything else I make.
Peel 2-3 yukon gold potatoes and boil them.
Mince 5 cloves of garlic and a large chunk of ginger root. Chop 1/4 of an onion. Brown them in a dutch oven with a few tbsp of butter and some olive oil. When they start to turn brown, add 4 chopped carrots, 1/4 c veggie stock, and 1/4 c water. Chop a big bunch of brussels sprouts, add them as well. Add seasonings to taste, more veggie stock, and more water. Cook for a few minutes. Add one 15 oz can of corn and one 12 oz can of evaporated milk. Simmer for awhile.
When the potatoes are done, mash them with butter, milk, salt, oregano, and shredded cheese. Add them to the soup. Stir well.