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Recipes

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Paired with Custard Chardonnay at the January 2018 tasting

Fire Roasted Poblano & Corn Chowder w/Smoked Gouda & Bacon Crumbles

3 tablespoons bacon grease

2 tablespoons butter

1 large onion, chopped

6 cloves garlic, chopped

6 tablespoons all-purpose flour

6 cups chicken broth

1 pound Yukon Gold potatoes, scrubbed and cut into 1/2-inch cubes

6 large Poblano peppers, fire roasted, peeled, seeded and coarsely chopped (1 to 1 1/2 cups)  I have a gas stove that I roast them on. (You could broil them)

1 bag (12-ounce) frozen corn kernels, thawed or 3 cans of creamed corn (in summer   grilled fresh corn is very good)

1 cup whole milk  (or cream)

2 cups shredded Gouda cheese

Salt and freshly ground black pepper, to taste

INSTRUCTIONS

Cook the bacon in a Dutch oven over medium heat until crispy. Transfer to a paper towel-lined plate. Crumble when cool.

Heat oil and butter over medium-high heat in the Dutch oven. Add the onion, reduce heat to medium-low and cook 7-8 minutes or until softened. Stir in the garlic and cook briefly, approximately 15 seconds.

Add the flour and cook 2 minutes. Add the chicken broth and potatoes and bring to a boil. Reduce heat to medium and cook until the potatoes are tender.

Add the roasted and peeled peppers, corn and heavy cream and bring back to a simmer. Add Gouda cheese and stir until cheese has melted. (I like to save some and use on top)

Add half the bacon, reserving the remainder for garnishing the chowder.

Season to taste with salt and black pepper to taste.

Garnished with crumbled bacon & Gouda.    
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