Hearty Corn Chowder

4 T. butter (1/2 stick)
1 small onion, chopped
1 clove garlic, sliced or chopped (or 1/4 tsp. granulated garlic)
4 cups chicken broth (or 4 tsp. chicken soup base in 4 cups water)
3-4 medium red-skinned potatoes, diced [with skins]
2-3 medium carrots, peeled and coarsely shredded
1 stalk celery, diced
2 16-oz. packages frozen corn or kernels from a dozen ears of corn
1 15-oz. can cream-style corn
1 T. Penzeys Chicken Soup Base (optional--for extra chicken flavor)
1/2 tsp. freshly ground pepper
1/2 tsp. salt (optional)
1/2-1 tsp. poultry seasoning (to taste)
1/2 tsp. rubbed sage
1/2 tsp. bouquet garni
1-1/2 cups half & half or milk
1 cup frozen mixed vegetables or chopped cooked veggies
1 lb. chopped ham (or cooked chicken)

In a stockpot over medium heat, melt the butter. Add the onion and garlic (if using fresh) and cook until translucent. Add the broth, garlic (if using dry), potatoes, carrots and celery. Simmer for 15-20 minutes. Add the remaining ingredients and let cook through until hot over medium heat. Be careful as this will scorch, so stir it occasionally.

[If you prefer thicker chowder,] make a paste using 3 T. of softened butter to 2 T. of flour. Whisk into the soup to make it thicker.

You can keep this chowder warm in a slow cooker on low if serving for a crowd.

Serves 8-10.

From Penzeys Spices catalog, Fall 2010, p. 47.