SEBASTOPOL VINEYARDS
CORN CHOWDER

Paired with any Dutton Estate- Sebastopol Vineyards Chardonnay

1 cup butter
1 small onion, diced
1 small carrot, finely diced
1 small celery stalk, diced
1 clove garlic, minced
1/2 cup all-purpose flour
3 cups white corn kernels, fresh or frozen
3 cups chicken stock
2 cups half and half
pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper

Melt 1 stick of butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and sauté for two minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature.

Meanwhile, combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for ten minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil The mixture should become very thick.

In a small saucepan, gently heat the half and half, stir it into the thick corn mixture. Add the nutmeg and salt and pepper to taste.

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8757 Green Valley Road (Hwy. 116 & Green Valley Road) • Sebastopol, CA 95472
Telephone 707.829.9463 • Fax 707.829.5368 • Email:

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