#111 Time for Wine and Corn Chowder!!
This is not a "fine wine" event. It's for fun and to support the Wine Trail. Recipe for the startlingly good Corn Chowder is at the end of this post.
Diana’s brother, Chris Lyttle, is part of the auxiliary servers who we draft to help us serve corn chowder to the 1,350 people who come through on this weekend. He will be back (we hope) on Dec. 6-8 for the second weekend and another 1,350 Deck-the-Hall-ers.
A year ago in Substack #58 we described how wineries around Seneca Lake hold a weekend-long event to serve wine and holiday snacks. Known as “Deck-the-Halls,” the event has become a tradition for thousands of Wine Trail visitors. The event raises money to enable the Wine Trail to promote the wine and winery experiences available around Seneca Lake.
Rarely do wineries cooperate the way the Wine Trail members do. In Substack #69, we described the “Dunbar Number;” this is a theory, originally proposed by a British anthropologist, to explain how members of a group can get along, as long as the number of members does not get too large. The number originally proposed was “150.” Wineries in the Finger Lakes get along still, (we do) validating for the time being, the Dunbar Number theory.
We decorate our warehouse for the Deck-the-Halls weekends. It is a team effort all the way around.
This year, we are also are serving Corn Chowder, based on the same recipe (see below) that we used last year. Nearly 30 gallons on the first weekend and another 30 gallons on the second weekend.
Boundary Breaker Wine Guide Carol Sutherland (above) serving a Riesling with the Corn Chowder. The creamy chowder is a perfect pairing with the #239 Dry Riesling!
If you missed out on tickets for this year’s Deck-the-Halls, check the Wine Trail website next year for more wine and Corn Chowder in 2025! The wine and the chowder will be back!
Boundary Breaks Corn Chowder Recipe
The key to this recipe is to use the immersion blender and to use heavy cream. As with all recipes, the quality of the ingredients matters. Do not cheap out on the paprika and the smoked ham.
The creaminess of this soup pairs well with either the Boundary Breaks Dry Riesling #239 or with the Boundary Breaks Unoaked Chardonnay.
Ingredients (Serves 8)
2 tbsp butter
1 cup diced onion
3-4 cloves garlic, chopped finely
32 ounces frozen corn
1 lb. diced potatoes
2 tsps salt
1/4 tsp paprika
1/4 tsp ground black pepper
4 cups unsalted chicken stock
1-1.5 cups heavy cream
1 lb. diced smoked ham
Directions
— In a large Dutch oven or pot, melt the butter, add the diced onions and cook until the onions are soft and translucent.
— Add the garlic, and cook for 30 seconds.
— Add the salt, pepper and chicken stock.
— Add the diced potatoes, and cook for 10-15 minutes.
— Add the corn, and cook for another 10 minutes.
— Turn down the heat to simmer; use the immersion blend to blend the soup to the desired consistency.
— Turn the heat back up, and add the heavy cream and the ham.
— Garnish with chives, parsley or a touch of red pepper.