Corn Chowder by Catherine

Tasty Tuesday: Comfort Food Meets European Adventure

As we count down the days until our 7-night journey aboard the AmaCerto, sailing through the medieval treasures of Europe with Ketcham Estate and Fritz Winery, we're celebrating the flavors that bring people together both at home and abroad.



For this week's Tasty Tuesday, we're featuring Catherine's Quick and Easy Corn Chowder — a warm, comforting recipe that pairs beautifully with our award-winning 2024 Viognier. While our upcoming cruise will take us through storybook villages, historic castles, and unforgettable culinary experiences along the Rhine River, some of our favorite travel memories are still created around a shared table with good food, great wine, and wonderful company.

This simple yet delicious chowder reminds us that whether you're dining in a centuries-old European town or enjoying a quiet evening at home, the best experiences are often the ones shared with friends and family.

Suggested Wine Pairing: 2024 Ketcham Estate Viognier — Best of Class Winner, North Coast Wine Challenge

Ingredients:

• 1 small bag red potatoes
• 1 large sweet onion
• 1 red bell pepper
• 2 cans cream-style corn
• 2 cans whole kernel corn, drained
• Salt pork, diced into small pieces
• 1 pint half-and-half
• 2–3 tablespoons butter
• Salt and pepper to taste
• Red pepper flakes to taste

1. Dice the salt pork into small pieces and cook in a Dutch oven until crisp.
2. Add diced onion and red pepper along with the butter and sauté until softened.
3. Cut the potatoes into bite-sized pieces and cook until tender.
4. Stir in the cream-style corn, whole kernel corn, and half-and-half.
5. Heat gently over low heat, avoiding a boil.

Season with salt, pepper, and red pepper flakes to taste.