2016 REX HILL Willamette Valley Seven Soils Chardonnay*
Seared scallops, roasted chicken, hard cheeses, corn chowder, pasta with cream sauuce, focaccia dipped in a buttery olive oil, arancini stuffed with fontina, polenta with parmesan and cream.
Recipe from Chef Amy:
Corn and Potato Chowder
- 6 ears of sweet corn
- 2 Tbs butter
- 2 medium shallots, chopped
- 2 Yukon Gold potatoes, peeled and diced into 1/2 inch cubes
- 1 cup half and half
- 1/2 cup grated parmesan cheese
- Salt and pepper to taste
- ¼ cup minced chives
Shuck corn into a large bowl, and reserve the cobs. Place the cobs in a pot with 2 quarts of water and simmer for 30 minutes. Cool and strain, reserving the liquid.
Sautee the shallots and potatoes until the onions become translucent. Add the kernels and corn broth from step 1 and bring to a simmer. Cook on low until the potatoes are soft. Add the half and half, and season to taste with salt and pepper. Top each bowl with parmesan cheese and chives.