CORN CHOWDER Al Herman - Winedog 4 C. fresh sweet corn (about 8 ears) 2 T. diced green pepper 2 T. diced red pepper 2 T. minced scallions (white part only) ½ t. finely minced Jalapeno pepper 2½ C. chicken stock 1¼ C. ½ and ½ 1¼ C. buttermilk ½ C. Gewurztraminer wine - semi-dry 1 T. fresh thyme leaves - chopped Fresh ground black pepper to taste Salt to taste Cayenne pepper to taste Blanch sweet corn in boiling water 2½ minutes, drain, cool and cut off the cob. Blanch the sweet peppers 1 minute in boiling water, drain and cool. Combine all ingredients and warm up until chowder is about to simmer, stir, off the heat. Taste and add salt and peppers to your liking. Refrigerate overnight. Serve cold on a hot day or hot on a cold day. BUTTERMILK CORN BREAD 1 C. all purpose flour ¾ C. yellow cornmeal 1½ t. double acting baking powder ½ t. baking soda ½ t. salt 1 C. buttermilk 2 large eggs, beaten lightly ½ stick (¼ C.) unsalted butter, melted and cooled to room temperature ½ t. finely minced Jalapeno pepper 2.5 T. pure maple syrup Mix first 5 ingredients in a large bowl. Add the remaining ingredients and stir the mixture until it is just combined. Pour the batter into a well buttered 8 inch square baking dish and bake the cornbread in a preheated 425 degree F. oven for about 30 minutes until a tester comes out clean. Let cornbread cool in the pan for 5 minutes then invert it onto a rack and let cool completely. Cut into 2" squares to serve or crumble onto Corn Chowder. Return to our Recipes page Copyright © 2005 Cherry Creek Cellars, Albion, MI