Chicken Corn Chowder; A bowl of soup, a glass of wine and thou

chardI love soup on cold winter days. Paired with wine and some hot crusty bread it’s the perfect meal to chase away the chill in the air. One of my favorite styles of soup is chowder. Whether chock-full of chicken, seafood or veggies the creamy, buttery taste is perfect with medium bodied white wines, especially Chardonnay.

After whipping up a pot full of Chicken Corn Chowder the other day I ventured out to buy a few wines to pair! Experimenting with a few different regions and styles my favorite pairing was with a French Chardonnay from producer Philippe Colim. Colim’s Chardonnay was the perfect match. The wines notes of light spice and bosc pear played nicely with slightly smokey bacon, cream and savory corn in the luscious soup! Together the silky, smooth texture and lush flavors where just what I needed to comfort me on a cold winter night.

I’ll be making more soups in the next few weeks but will keep this pairing on file to try again! I hope you like this chowder as much as I did, even without the wine.  Enjoy:)

Warming, comforting, soup!

Warming, comforting, soup!

Chicken Corn Chowder

3 Tablespoons Unsalted Butter
2 Large Boneless Skinless Chicken Breasts, poached, cooled and cut into small cubes
1/2 Cup Diced Celery
1 Cup Red Potato, diced
1/2 Cup diced Onion
1/2 Cup Carrot, peeled and diced
1/4 cup red pepper, diced
2 slices cooked bacon, chopped fine
4 Tablespoons All-Purpose Flour
2 ½ Cups Chicken Stock
1 ½ Cups Corn Kernels, fresh or frozen
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1/4 Teaspoon thyme
1 Tablespoon Fresh Chopped Parsley
1 Cup Whole Milk
1/2 cup heavy cream, note, you may sub an additional 1/2 cup of whole milk for a less richness but I prefer a bit of cream
1 oz cream sherry

chicken and corn ready for the soup pot

Melt butter in large stockpot, add onion, celery, carrots, peppers and potatoes and saute till onions are transparent. Remove from heat and slowly stir in flour till veggies are well coated. Return to heat and slowly add chicken stock, stirring to incorporate flour/veggies into broth till no lumps remain. Add milk and cream, chicken, corn, bacon, remaining spices and sherry. Stir and simmer on low heat stirring often for 1 hour. If to thick add a bit more broth. Adjust salt and pepper to taste if needed and serve sprinkled with parsley garnish and crusty bread. Enjoy!

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Filed under NYC recipes culture, Wine Pairing Recipes

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