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.
QVC is not responsible for the availability, content, security, policies, or practices of the above referenced third-party linked sites nor liable for statements, claims, opinions, or representations contained therein. QVC's Privacy Statement does not apply to these third-party web sites.