- 3 tablespoons extra virgin olive oil, divided
- 1 tablespoon fresh sage, finely minced
- 1/2 pound carrots peeled and cut into bite sized pieces
- 2 pounds butternut squash, peeled, seeded and cut into small bite sized pieces
- 1/2 teaspoon kosher salt
- Few grinds black pepper
- 2 tablespoons butter
- 1 1/2 pounds boneless skinless chicken breasts or thighs (or both), all fat removed and cut into bite sized pieces
- 2 cups onion, diced
- 1 cup celery diced
- 1 tablespoon minced garlic
- 2 tablespoons flour
- 2 14.5–ounce cans chicken stock
- 1 pound all purpose potatoes, peeled and cut into bite sized pieces
- 1 14.5–ounce can kernel corn with liquid
- 1/4 teaspoon Worcestershire sauce
- Few shakes of Tabasco sauce
- 2 cups half and half cream