Soups
Autumn Bacon Potato Corn Chowder
Kokomo Winery
4791 Dry Creek Road
Healdsburg , CA 95448
kokomowines.com
- RECIPE YEAR: 2023
- RECIPE BY: Jacksons Bar and Oven
- YIELD: Serves 6
- PAIRS WELL WITH: Kokomo 2022 Chardonnay Peters Vineyard
A delicious seasonal soup that is perfect for cool, Fall days and pairs well with Zinfandel.
Ingredients:
- 2 slices thick cut bacon diced
- 1 medium onion diced
- 1 stalk celery sliced
- 1 teaspoon garlic minced
- 1 teaspoon salt
- 1/2 teaspoon fresh thyme
- 1/4 teaspoon black pepper
- 3 cups low sodium chicken broth
- 4 medium potatoes diced
- 3 cups fresh corn
- 3/4 cup heavy cream
- 2 tablespoons potato starch
Directions:
In a large soup pot over medium-high heat, cook bacon until browned. Add onion and celery, cooking and stirring until the onion starts to brown. Add garlic, salt, thyme and pepper and cook 1 minute. Stir in broth, scraping the bottom of the pot to remove any browned bits. Add potatoes and corn. Stir, bring to a simmer, and reduce heat to medium. Cover and cook for 15-20 minutes until potatoes are tender. Reduce heat to low. Combine cream and corn starch and gradually whisk into soup mixture until thickened.
Directions:
In a large soup pot over medium-high heat, cook bacon until browned. Add onion and celery, cooking and stirring until the onion starts to brown. Add garlic, salt, thyme and pepper and cook 1 minute. Stir in broth, scraping the bottom of the pot to remove any browned bits. Add potatoes and corn. Stir, bring to a simmer, and reduce heat to medium. Cover and cook for 15-20 minutes until potatoes are tender. Reduce heat to low. Combine cream and corn starch and gradually whisk into soup mixture until thickened.
