[/vc_column_text][vc_empty_space height=”33px”][vc_column_text]Now that Fall is upon us, we are looking forward to making warm, hearty meals in the company of great friends and family. Warm up with this simple but delicious corn chowder.
This dish is best enjoyed with Estate Bottled Pinot Gris
In medium pot; cook bacon until crisp, drain drippings leaving 1tbsp. in pot with bacon
Add onion and sweet pepper and cook until onion is tender but not brown. Add chili powder and cook 1 minute further
Stir in chicken broth, potato, and corn. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until vegetables are tender, stirring occasionally.
In a small bowl combine flour, salt, and pepper. Stir milk into flour mixture; add to corn mixture in saucepan. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Stir in parsley and serve.
Note: For richer soup use 10% cream in place of milk.[/vc_column_text][/vc_column][/vc_row]
July 19, 2013