Garden Chowder1-1/2 teaspoons dried sage
1/2 teaspoon dried thyme
1/3 cup flour
2 cups milk
2 cups chicken broth ***
2 Tablespoons grated onion
1 cup thinly sliced carrots
2 cups diced sweet potatoes
3/4 cup frozen sweet corn (from the can is also acceptable)
2 cups thinly sliced fresh spinach
salt and pepper to taste
Slice carrots thin (thinner than my photo here!) and dice sweet potatoes
In medium size pot add the sage (rub between your fingers to break up as needed), thyme, flour, milk, and chicken broth. Whisk to disperse the flour. Dump in carrots, sweet potatoes, and onions.Bring to boil, turn down to simmer stirring occasionally. Simmer until veggies are soft. My carrots took longer than the sweet potatoes so check them. Slicing them thinner than I did will speed them along. Look how the soup starts to turn a beautiful orange. Takes about 30 minutes. Be sure to stir here and there so it doesn't stick to the bottom. Your chowder will lose a little liquid and thicken up nicely.
Add spinach (make sure to the cut the opposite way so they are not long strips) and corn and cook for 5 minutes more.
Serve.My husband likes meat in his soups so he added some grilled chicken to his.
***Use vegetable broth for a vegetarian version.