Quintessential Wines

Ingredients
• 4 ears yellow or white corn
• 4 cups water
• 8 oz. Thick-cut bacon, cut into lardons
• 1/2 cup and 1 tbsp unsalted butter, divided
• 5 stalks celery, cut into 1/4 inch dice
• 2-3 medium carrots, peeled and cut in 1/4 inch dice
• 2 cups heavy cream
• 1 large bay leaf
• 1/2 bunch thyme sprigs
• 2 cups small cauliflower florets
• 1 lb Yukon gold potatoes, peeled, cut into 1/4 inch dice
• Extra thyme and parsley, chopped, to finish
• Kosher salt and pepper to taste

Instructions
1. Remove kernels from corn cobs and reserve. Break cobs in half and place in a medium saucepan. Add the water and bring to boil over high heat. Lower heat and continue simmering gently, uncovered for about 30 minutes. Remove the cobs and reserve the liquid.

2. Heat a 6 quart capacity stockpot over medium-high heat. When the pot is hot, add 1 tbsp butter and the bacon lardons and cook, stirring occasionally, til bacon is crisp but tender. Remove bacon with slotted spoon onto paper towels to drain. Reserve.

3. Pour about half of the bacon fat left in the pot and add the 1/2 cup butter. Return the pot to the heat, add the diced onion, carrots, celery, and sweat the vegetables til they are crisp-tender, adding a pinch or two of salt and a few grinds of pepper.

4. Add the reserved corn kernels and cook for a few minutes more, adding salt to taste. Add the reserved corn cob stock and the heavy cream, bay leaf, and thyme sprigs. Continue simmering for another fifteen minutes or so, til all the vegetables are tender, then add the cauliflower florets. Continue simmering gently until the potatoes are tender. Fish out the thyme stems and bay leaf, stir in the chopped herbs and serve piping hot.

Pair with Bravium Russian River Valley Chardonnay 2023