Chardonnay and Corn Chowder
It's October, and that means soup season is upon us! After the rush of harvest, it's nice to have easy meals on hand so that the weekends really feel like a weekend. We like to make a double batch to have plenty of leftovers to enjoy as lunch for the week or to freeze for another rainy day.
Corn Chowder is one of our favorites. Take some of the last Brentwood Sweet Corn of the season, add potatoes, and maybe a little bacon, and you're all set. What we love about this recipe is that you also make your own corn stock for the soup! We were surprised by the depth of flavor the corn stock added. Add a little cream at the end for a little richness and enjoy with a glass of the 2016 Rubino Estates Riserva Chardonnay. It's rich, smooth texture and pleasant acidity make it a perfect wine for your favorite fall soups!
Basic Corn Chowder via New York Times Cooking
Ingredients
- 4 to 6 ears of corn
- 1 tablespoon butter or neutral oil, like canola or grapeseed
- 1 medium onion, chopped
- 2 medium potatoes, peeled and diced
- Salt and freshly ground black pepper
- 2 tomatoes, cored, seeded and chopped (optional)
- 1 cup whole or low-fat milk
- ½ cup chopped parsley (optional)
Directions
- Shuck corn, and use a paring knife to strip kernels into a bowl. Put cobs in a pot with 4 cups water; bring to a boil, cover and simmer while you continue.
- Put butter or oil in a saucepan, and turn heat to medium-high. When butter melts or oil is hot, add onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until onion softens, about 5 minutes; add tomatoes and cook, stirring, for another minute or two.
- After corncobs have cooked at least 10 minutes, strain liquid into onion-potato mixture; bring to a boil, then lower heat to a simmer. When potatoes are tender, add corn kernels and milk, and heat through. Taste, and adjust seasonings. Garnish with the parsley, and serve.
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