In medium bowl, whisk together the vegetable base with 3 cups water. Set aside.
Heat butter in medium or large pot on medium-high heat. When butter is foamy, add onions. Cook 2 minutes, until translucent. Add corn and squash. Cook about 5 minutes more, stirring often.
Sprinkle flour over vegetables in pan. Stir to combine and cook for 1 minute. Add potatoes, vegetable base mixture, 1/2 chopped sage (all of sage if using dry sage), and salt. Add
white beans next (if using). Increase heat to high and bring to a boil.
When chowder is boiling, reduce heat to medium and simmer until potatoes and squash are tender, about 15 minutes. (Note: If doubling the recipe, simmer for 20 minutes.)
Remove pot from heat. Stir in cream. Add salt and pepper to taste.
Cut baguette into 1/4" slices. Drizzle over 1 Tbsp olive oil and toast in toaster oven or oven at 300°F until golden brown, about 5 minutes.
Spoon about 2 cups chowder into bowls. Garnish with remaining chopped sage and serve with baguette or your favorite side salad.
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