Hearty Vegetable Chowder

• 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)

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

carrots, onions, butter, chicken broth, thyme, sage, gold potatoes, corn kernels, cornstarch, sherry wine, salt, chives

Taken from www.food.com/recipe/hearty-vegetable-chowder-138475 (may not work)