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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This sounds heavenly for a cold winter night. Its still hot where I live but I plan to make it this Fall/Winter. Its from Family Circle. 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) |
Directions:
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.
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