Vegetable Chowder


	Vegetable Chowder


	Onion, carrots, potaotes and corn in a vegetable broth. Chowder is seasoned with thyme, sage, sherry, salt and pepper, thickened with half and half, and garnished with chives

	Ingredients -

	2 tablespoons Butter 2 Onions, chopped 3 Carrots, finely chopped 4 cups Vegetable Broth, canned or homemade 1/2 teaspoon Ground Thyme 1/2 teaspoon Ground Sage 4 Potatoes, peeled & diced 2 cups Half & Half 4 cups Corn Kernels 3 tablespoons Cornstarch 3 tablespoons Sherry 1 1/2 teaspoons Salt pinch of Fresh Ground Black Pepper Chives, finely chopped

	Preparation:

	1. Melt 2 tablespoons butter in large saucepan over medium heat. 2. Saute onions and carrots until tender. 3. Add thyme, sage, and chicken broth to vegetables. 4. Bring to a boil. 5. Add potatoes, half and half, and corn. 6. Simmer 15 minutes. 7. In small bowl, mix sherry with cornstarch, until cornstarch dissolves. 8. Stir cornstarch mixture into. Add salt. 9. Serve in individual soup bowls. 10. Garnish with chopped chives.

	Variations and Recipe Ideas:

Cooking Tip

Half and Half

The half and half can be omitted, making a more soup like broth and a more vegetarian recipe.

Cooking Tip

Vegetable Broth

Place 8 cups water, 1 chopped carrot, 1 chopped onion, 2 chopped stalks celery, 1/3 cup mushrooms chopped in half, 1 peeled and roughly chopped potato, 3 bay leaves, 3 cloves whole garlic, 1 tablespoon soy sauce, and pinch of salt and pepper, in a large stockpot or saucepan and bring to a boil. Reduce heat to low and simmer for at least an hour. Strain vegetables and remove bay leaves.