Caroline Henry's Corn Chowder with Salmon
Pair with Veuve Lanaud Cuvee Josephine 1998 (100% Chardonnay)
2 SOUP - Corn Chowder paired
The Cuvee Josephine, made from 100% GC Chardonnay, has been aged extensively and has a great body and great minerality. The dosage is at 10 g so the wine is round enough to match the richer corn chowder, and the mineral notes will work well with the umami characteristics of the salmon.
for 4 people
3 cups of sweetcorn (fresh if possible)
1 red bell pepper
1 large onion,
1 celery stick
4,5 cups Chicken broth (1,5 litres)
1 table spoon of olive oil
2 ounces of smoked salmon cut in small pieces
Pepper and salt to taste
Cut up the onion, bell pepper, carrot, celery stick and zucchini in small pieces. Heat up the oil in a large pot, add the cut onion, celery, carrot, zucchini and 1/2 of the bell pepper and glaze. After a few minutes add 2 cups of sweetcorn. Let simmer for about 5 minutes, add the stock and bring to the boil.
Simmer soup for 25 minutes then take the pot off the heat.
Let the soup cool for about 5 minutes then blend the soup until it is semi smooth. In the mean time, in a small sauce pan, add a little olive oil and start simmering on medium heat the remaining 1/2 pepper and 1 cup of sweet corn for about 10 minutes till they are tender. Add the corn and bell pepper to the blended soup, and add the fresh cream and bring back to a boil. Add pepper and salt to taste.