Served at the 2019 Farmers’ Table Wine Trail, Stone Hill Winery
2 cups diced potatoes (2 small Idaho potatoes)
2 cups mirepoix: equal parts carrots, onions and celery
3 cups corn
½ cup bacon crumbles
4 cups cream
¼ cup Stone Hill Winery Vidal wine
¼ cup fresh parsley
¼ cup green onions, chopped
¼ cup dried dill
2 tbsp dried tarragon
Salt and pepper to taste
Crumbled cornbread, prepare your favorite recipe
Sautee mirepoix in butter until translucent, 15 min on medium-high heat. Add Vidal and reduce.
Add bacon and potatoes and sauté. Sear corn and add. Add cream and bring to a low simmer. Add dill and tarragon and simmer an additional 30 minutes. Finish with parsley, green onions, and cornbread crumbles.
Time: 1 hour; Serves 6
Serve with Stone Hill Chardonel
