Corn Chowder with Crumbled Cornbread
- 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
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.
Wine Pairing Recommendations – Chardonel
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