Vegetable Chowder

By Joelene

Ingredients

• 3 carrots, finely chopped
• 2 onions, chopped
• 2 tablespoons butter
• 4 cups vege broth
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 2 yukon gold potatoes, peeled and diced
• 6 cups corn kernels
• 2 cups half-and-half
• 3 tablespoons cornstarch
• 3 tablespoons sherry wine
• 1 1/2 teaspoons salt
• chopped chives (to garnish)

Preparation

Step 1

Saute carrots and onions in butter.
Add vege broth, thyme and sage.
Bring to a boil; add potatoes, corn and half-and-half.
Reduce heat to medium and simmer 15 minutes, until vegetables are tender.
Mix corn starch with sherry (add a little bit of your soup liquid in it to thin it a bit) and stir into soup.
Add salt.
Garnish with chives.