Hearty Vegetable Chowder - cooking recipe

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)

Preparation

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.