Ingredients
- 2 cups diced potatoes 2 small Idaho potatoes
- 2 cups mirepoix equal parts carrots, onions and celery
- 3 cups corn
- 1/2 cup bacon crumbles
- 4 cups cream
- 1/4 cup Stone Hill Vidal Blanc wine
- 1/4 cup fresh parsley
- 1/4 cup green onions chopped
- 1/4 cup dried dill
- 2 tbsp dried tarragon
Instructions
- Sautee mirepoix in butter until translucent, 15 min. on medium high heat. Add Vidal and reduce.
- Add bacon and potatoes and saute. Sear corn and add. Add cream and bring to a low simmer. Add dill and tarragon and simmer an additional 30 min.
- Finish with parsley, green onions and corn bread crumbles.
Recipe Notes
Wine Pairing Recommendations - Chardonel
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