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Fresh Corn Chowder with Crispy Bacon


5 ears corn, husks and silk removed (4 cups). Can use frozen corn also.
4 T olive oil
7 slices pancetta or bacon, cut into small pieces
3 cloves garlic, minced
1 onion, chopped
1 small leek, cleaned and chopped
1 celery stalk, diced
3 fresh thyme sprigs
1/3 cup Kunde Chardonnay
2 yukon gold potatoes, small dice
1 poblano chile - charred over flame and sweat in closed ziplock bag for 10 minutes, stem, seed and skin removed then chopped
4-5 cups organic chicken stock
½ cup heavy cream
2 T lemon juice
cilantro for garnish


In a large heavy pot, heat 1 T olive oil over medium heat. Add bacon and sauté until crispy, 5-7 minutes. Remove ½ of the bacon and set aside in bowl for garnish. Add garlic, onions, celery and leek to remaining bacon and cook for 5-7 minutes until onions and leek are soft. Add 1/3 cup Kunde Chardonnay and cook until reduced by half. Add potatoes, thyme, and stock and simmer until potatoes are soft, about 10 minutes. Add corn and chile, season with salt and pepper to taste. Simmer to cook corn about 7-10 minutes more. Discard thyme. Add cream and juice from ½ of lemon, stir well. Take emersion blender and blend pulsing 4-5 times or until desired consistency. Serve immediately with bacon bits and cilantro as garnish. Serves 6.

Serve with:

Kunde Estate Chardonnay or Kunde Chardonnay – Wildwood Vineyards