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Tolosa’s Annual Holiday Open House last night was a great event to really get us in the Holiday spirits with only 8 more days until Christmas.  Our staff had a great time being wine elves and we hope all our guests had as good of time as we did! We’re still talking about how great the Mulled Wine tasted, and not to mention the delicious soup made by our fabulous staff member, Lori Morse.

Here is a note from Lori along with her soup recipe that is perfect for this winter season!  

For those of you who attended our Holiday Open House last night, here is the soup recipe I devised for the party.

This chowder is not as thick and rich as some, If you want a thicker chowder, you could use a “slurry” of flour (or cornstarch) and water (like thickening a gravy) to thicken the soup right before you add the cream.  Remember, you need to have the soup boil gently as the flour &water’s thickening power will be at its highest as it boils.

However, you don’t want the soup to separate, so stay with it & keep stirring!  Turn down the heat as soon as it thickens to the desired consistency.

All you need is a nice green salad & crusty bread alongside, a cozy fire, and some friends to enjoy it with!

I wish you and yours a wonderful Holiday Season!

Cheers,

Lori Morse, Tasting Room Attendant & Avid Home Chef

Tolosa Winter White Roasted Corn Chowder

1 onion, 3 stalks celery, 5 small carrots, diced

1 clove garlic, grated

2 Tbs. Butter /2Tbs Olive oil

2 Tbs. Flour

1 ½ c. Tolosa Estate (Oaked) Chardonnay (approx. half a bottle)

2 pks. Roasted Corn (frozen)

3 white potatoes, peeled & diced

1 Box Vegetable Stock (or chicken if preferred)

1 gallon full fat milk

½ each red, orange & yellow bell pepper, skinned & diced

2-3 stalks Fresh Thyme, leaves picked/Fresh Rosemary, chopped, to taste

1 8oz. carton heavy cream (or more to taste)

Salt &white pepper to taste.

Micro greens and/or croutons for garnish

Sauté the diced vegetables & garlic with the butter and oil in a large stock pot until soft. Salt & pepper lightly.

Sprinkle the flour over the veggies and let it cook, stirring constantly for about 2-3 minutes.  Add the wine & stock, cook until slightly thickened about 5 minutes, stirring constantly. Add the corn & milk. Bring it to a soft boil, stirring constantly. When it begins to thicken, turn down the heat, add the diced potatoes, peppers & thyme.

Cook gently on very low heat for 30 minutes (or more), stirring frequently until potatoes and peppers are tender, soup is thickened and flavors are mingled. Adjust the seasoning as needed. Add the cream at the last minute, stirring well. Warm through, and adjust seasonings for a final time.

Ladle in to bowls and top with micro greens and/or croutons & Enjoy!