Pumpkin Tarragon Chowder Soup

Ingredients

6 bacon strips, cooked & chopped in small pieces

2 tbsp Vinesation Garlic Olive Oil 

1 medium fennel bulb, chopped, fronds reserved

1 medium onion, chopped

½ cup chardonnay

4 cups chicken stock

4 cups pumpkin or butternut squash, chopped into ½ inch cubes

2 medium potatoes, chopped into ½ inch cubes 

1 cup corn kernels, cooked

1 ½ cups heavy whipping cream

1 tbsp minced fresh tarragon (or 1 tsp dried)

1 tsp sea salt or Himalayan salt

¾ tsp pepper

1 tbsp Vinesation Tarragon White Balsamic

Cooked lobster, crab, shrimp or salmon ~ optional

Directions

In a dutch oven, sauté the fennel and onion in the garlic olive oil over medium-high heat until tender, about 10 minutes. Add chardonnay and cook 1-2 minutes. Stir often. Add chicken broth, pumpkin or squash and potatoes. Bring to a boil, reduce heat and simmer, uncovered until pumpkin and potatoes are tender, about 15-20 minutes. Stir occasionally. 

Stir in corn, cream, tarragon, salt and pepper. Heat through, but don’t boil. Add Tarragon balsamic, bacon pieces, chopped up fennel fronds and meat, if using. 

**Make the day before so flavors can meld**