Hearty Vegetable Chowder

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.
- Ready In:
- 35mins
- Serves:
- Units:
5
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ingredients
- 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)
directions
- 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.
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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!Reply
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Made this just like the recipe except for subbing low sodium chicken broth and leaving out the extra salt because I cook low-sodium. Made the full recipe even though there are just 2 of us. We are "souppies" so nothing went to waste! This was really good and I will make it again! Don't leave out the sherry as it adds a subtle richness to this simple, delicately flavored chowder!Reply
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