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Categories:
carrots onions butter chicken broth thyme sage gold potatoes corn kernels cornstarch sherry wine salt chives
Viewed: 32 - Published at: 3 years agoIngredients
- 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)
Method
- 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.
