Ingredients: onions, carrots, celery, olive oil, tarragon, potatoes, sweet potatoes, winter squash, chicken stock, corn, heavy cream, salt and pepper (serves 6-8)
Preparing: Dice your onions, carrots and celery and sweat in a pot with some olive oil. Meanwhile, chop potatoes (we don't peel ours), sweet potatoes and winter squash (we use butternut squash and delicata) to desired size, about 1/2 inch chunks. Once onions are translucent, add tarragon and salt and pepper and stir for 1 minute. Next add potatoes, squash and 4 cups of chicken broth and 4 cups of water. Simmer, partially covered, until potatoes and squash are tender. Then add corn kernels from about 4 ears of corn (if frozen, be sure to thaw them beforehand) and 2 cups heavy cream. Heat to hot and taste for salt.
Eating: Add grated cheddar cheese to each soup bowl and ladle the hot chowder on top.
Dish history: Made this for our 2014 October workation - a nice, hot soup on a cold, rainy day.