Corn Chowder is best made the day before. Refrigerate overnight.
1/4 cup butter
1 cup chopped onions
1 cup chopped celery including some celery leaves
1/3 cup chopped green pepper
4 ears corn, cut off the ear
1/2 cup Horseshoe Bend Golden Sun or Traminette
1 cup chicken broth
1 cup beef broth
2 tsp chicken bouillon
1 1/2 cups whole milk
3 medium potatoes cut in bitesize pieces (unpeeled red potatoes add a bit of color)
black pepper to taste
1/2 cup flat leafed parsley chopped
Melt butter in medium heavy 5 quart pan over medium heat. Add onions and celery and cook, stirring until wilted. Add green pepper and cook til green pepper begins to soften. Add corn and cook about 5 minutes stirring to blend. Add wine, broths and bouillon and heat until bouillon dissolved. Bring to a simmer and simmer for 15 minutes to allow ingredients to blend. Add cold milk in preparation for refrigeration and black pepper to taste. Remove from heat, cool further and refrigerate.
Add the potatoes the next day when ready to serve and simmer uncovered until the potatoes are done. This keeps the potatoes from being mushy.
Microwave bacon between paper towels til crisp. Cool a bit and crumble. Serve chowder in mugs or bowls topping with bacon crumbles and parsley.