Vegetable Chowder

Cooking Instructions

1) Melt the butter in a kettle or Dutch oven. Add onion, half the garlic, salt, thyme, and basil. Saute over medium heat 5 minutes. Add potato, celery, carrots, broccoli, and cauliflower. Saute another 5 to 8 minutes. Add mushrooms and corn, plus lots of black pepper. Saute another 8 to 10 minutes.

2) Add water, cover, and simmer about 15 minutes, or until everything is tender. (Make sure the potatoes are done.)

3) Stir in hot milk and remaining garlic. Remove from heat until about 10 minutes before serving time, then heat gently. Serve topped with freshly minced herbs.

Wine Pairing(s)

Hirschbach & Sohne Riesling Kabinett 'Piesporter Michelsberg'

Dr. Fischer Riesling Kabinett Ockfener Bockstein

Kerpen Wehlener Sonnenuhr Riesling Spätlese

Herrenberg 'Serrig Wurtzberg Halbtrocken' Riesling Kabinett

Joh. Jos. Prum Riesling Spätlese 'Bernkasteler Badstube'

Theodor Nicholas Piesporter Michelsberg

Karlsmuhle Riesling Spätlese 'Lorenzhofer'

Willi Schaefer 'Graacher Domprobst' Riesling Auslese

Selbach Oster Riesling Kabinett

Schloss Saarstein Riesling Kabinett