Kathie Oh's Recipe

Vegetable Chowder

Category: entrees

2 tablespoons Butter
2 Onions, chopped
3 Carrots, finely chopped
4 cups Vegetable Broth, canned or homemade
1/2 teaspoon Ground Thyme
1/2 teaspoon Ground Sage
4 Potatoes, peeled & diced
2 cups Half & Half
4 cups Corn Kernels
3 tablespoons Cornstarch
3 tablespoons Sherry
1 1/2 teaspoons Salt
pinch of Fresh Ground Black Pepper
Chives, finely chopped


1. Melt 2 tablespoons butter in large saucepan over medium heat.
2. Saute onions and carrots until tender.

3. Add thyme, sage, and chicken broth to vegetables.

4. Bring to a boil.

5. Add potatoes, half and half, and corn.

6. Simmer 15 minutes.

7. In small bowl, mix sherry with cornstarch, until cornstarch dissolves.

8. Stir cornstarch mixture into. Add salt.

9. Serve in individual soup bowls.

10. Garnish with chopped chives.