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