Creamy Seafood Chowder

With the days getting cooler and shorter it is time to turn to more hearty fare. One of my favorites is chowder, in almost any variation. This month I’ve picked seafood as starting point; feel free to add /substitute your own favorites as desired.


  • ¼ cup butter
  • 1 onion, diced
  • Salt and pepper
  • ¼ teaspoon thyme
  • ¼ cup flour
  • 1 celery stalk, diced
  • 1 pound potatoes, peeled and cubed
  •  ½ cup corm
  • 5 cups broth
  • ½ cup white wine
  • 12 ounces halibut, cubed
  • 12 large shrimp, peeled 1 6.5 ounce tin of clams
  • 2 cups cream
  • Parsley for garnish


  1. Cook onion in butter. Add flour and seasonings and cook 2-3 minutes.
  2. Add potato, corn, celery, broth and wine and bring to a boil. Reduce heat and simmer 15 minutes.
  3. Stir in seafood and cream and cook until tender, about 10 minutes.
  4. Stir in parsley and salt and pepper to taste.

Serves 6

I would pair this with some good bread and Taft Street Russian River Valley Chardonnay.

Harvest Continues

Along with seasonal weather (warm days/cool nights), the harvest is moving along. It is not the madness we have often experienced, with trucks lined up to deposit their loads. In fact, we have to date taken in less than half of what we have contracted, and we very well could be bringing in grapes far into November. However, it is never wise to count on Mother Nature’s cooperation.

This is the time of year for the annual Sonoma County Harvest Fair, and this year we were awarded a GOLD MEDAL for our 2018 Russian River Valley Sauvignon Blanc. We will pour the wine this weekend at the Fairgrounds.

October is also the month for our President’s Club party. This year’s event will take place on Sunday, October 13th, and live music, food and new releases will all be in abundance.

This is really one of the best times of year to visit, The maples are in their fall splendor, the days are warm and clear, wine is being made – what more is there? Come join us.


Mike Tierney

President, Taft Street Winery