Prep 10 mins
Cook 25 mins
This sounds heavenly for a cold winter night. Its still hot where I live but I plan to make it this Fall/Winter. Its from Family Circle.
- 3 carrots, finely chopped
- 2 onions, chopped
- 2 tablespoons butter
- 4 cups chicken 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)
- Saute carrots and onions in butter.
- Add chicken broth, thyme and sage.
- Bring to a boil; add potatoes, corn and half-and-half.
- Reduce heat to mnedium 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.
Wow! never had anything like this. It may become a staple!
Delicious! We didn't have enough corn, but even so it was deliciously corn-y. We left out the sage as we didn't have any on hand, but we didn't miss it. We also left off the chives. The leftovers heated well, too. Overall, it was a warm, rich, fairly sweet (due to all the corn) soup. Thanks, jovigirl!