I cook leftovers and so for St. Stephen’s Day, December 26, I made: Oyster Chowder
8 ounces of shucked oysters and liquor
8 ounces of left-over baked corn (from Christmas dinner)
8 ounces of mashed potatoes or baked potatoes or boiled potatoes (left over from Christmas dinner)
8 ounces of broth (gravy or whatever left over from Christmas dinner: yes, ham broth will be fine)
1/4 small onion, brunoise
1 small stalk celery, brunoise
3 tablespoons parsley
1 glassful of dry stainless steel aged Chardonnay (e.g, 2018 Logan’s View)
5 dashes Old Bay Seasoning
2 tablespoons butter
Salt & pepper to taste (go easy on the salt)
Melt butter, add onion & sweat.
Add celery & sweat.
Add Logan’s View Chardonnay to deglaze the pan.
Add oysters & all liquor, reduce heat to low.
Add potatoes (diced or mashed)
Add finely chopped or food-processed baked corn. If you don’t have baked corn, use 8 ounces of whole corn (creamed, canned, or frozen).
Add parsley, Old Bay, salt & pepper to taste.
Stew for 10 to 15 minutes on low heat.
Enjoy with a glassful of Logan’s View Chardonnay, and crusty bread.
Happy New Year!
P.S. Things are fine in the cellar, 2019 is a very good vintage. See you January 16 at Meet the Winemaker Happy Hour in the wine shop!