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Tank Garage Winery
July 24, 2020 | Tank Garage Winery

Summer Corn Soup

summer corn soup

To us, there's nothing better than the fresh produce we get our hands on during the summer months. From quaint roadside stands to bustling farmer's markets, we can't help but be inspired by nature's bounty. 

This corn soup is definitely one for the books – and a knockout pairing for our skin-fermented Trousseau Gris, Run Baby Run

Recreate the pairing at home and score $1 shipping on any 3 bottles with code: PERFECTPAIRING at checkout through 7/28. 

Summer Corn Soup 

Serves 4


Olive Oil, as needed
1 C shallot, sliced thin (approx. 2 ea)
2 Tbs garlic, minced 
2-3 Tbs red curry paste (depending on desired spice level)
1 Tbs serrano chile, minced
6 ears Sweet Corn
1 Qt Chicken Stock
Water, as needed
14 oz can coconut milk
Salt and Pepper, as needed

pumpkin seed oil
bacon, chopped
corn kernels (reserved from cooking)
cilantro, roughly chopped
serrano chile, sliced thin

Tools Needed:
chefs knife
cutting board
immersion blender or blender
1 wooden spoon or heat-proof spatula
fine mesh sieve 
large bowl
tasting spoons
serving bowls




Place stockpot over medium heat and add 2-3 tbs of olive oil. When you notice a slight ripple to the olive oil, you are ready to begin cooking. Add sliced shallots and season with salt and pepper, stirring occasionally, until translucent and tender. Add garlic, serrano chile, and red curry paste and cook until fragrant. 

Meanwhile, remove husks and silks from corn and set one ear aside. Using a knife, cut the kernels from the remaining five ears, and break cobs in half. Add kernels, broken corn cobs, and the remaining full ear of corn to the stockpot. Add chicken stock and water as needed until ingredients are just covered. Season with salt and pepper and simmer uncovered for 10-15 minutes. 

Remove the whole ear of corn and allow to cool. Using a knife, cut kernels from cob and set aside for garnish. Continue simmering the remaining soup ingredients for an additional 15 minutes. Remove broken corn cobs and discard. 

Using an immersion blender or countertop blender, puree soup until smooth. TipThis step can take several minutes. Be patient! Once smooth, pass the soup through a fine-mesh sieve to remove any fibers and kernels that may be left behind (this step is optional, but makes a huge difference in the texture of the soup!).

Return soup to the stockpot, add coconut milk, and stir to combine. Depending on desired thickness, you may need to simmer for an additional 10 minutes or add water to adjust the consistency. Taste and adjust seasoning as necessary.

To serve, ladle into soup bowls and garnish with pumpkin seed oil, chopped bacon, corn kernels, torn cilantro, and thinly sliced serrano chiles. 

Tip: This soup can be served warm or chilled. 

Recipe by Grace Coyne

Time Posted: Jul 24, 2020 at 12:00 AM Permalink to Summer Corn Soup Permalink
Tank Garage Winery
July 15, 2020 | Tank Garage Winery

New in July

Tank Garage Winery
We're Back, Baby!
Outdoor tastings are on at the Garage and we can't wait to see you. 

Here are the nitty-gritty details:
We are open 7 days a week from 10 am to 5 pm. 
🗓 Advance reservations are required for all experiences.⁠
Parties are limited to groups of 6 or fewer.⁠
Face masks are required except while tasting wine.⁠
🤜 No fist-bumps, high-fives, or handshakes, please. Trust us, we're so f*cking pumped to see you.⁠
Stay six-feet apart from anyone outside your group.⁠
Credit or low-contact payments preferred.⁠
Sanitizer, soap and water are readily available⁠.
If you are experiencing or have experienced any symptoms of COVID-19 in the last three days or have come into contact with anyone who is COVID-positive within the past 14 days, we kindly ask that you stay home.⁠
grape clusters
In The Vineyard
July represents one of the coolest stages of a grape's lifecycle. It is during this time of year that veraison occurs – when the vines begin to shift their focus from growing vegetation to ripening its fruit. 

Prior to veraison, grapes are super acidic and are far from those sweet, juicy clusters we bring into the cellar at harvest. The firm, green berries begin to soften and swell as the sugar (aka Brix) levels rise and we begin to smell the first wafts of those heavenly aromas we know and love. One of the most pronounced changes during this time, however, is the color shift we see on the clusters. Red varietals begin to develop varying purple hues, while white varietals see a shift from green to a golden sunset color. 

Canopy management is key during this time of year. Driving up and down the valley, you'll notice crews working amongst the vineyard rows, trimming branches or leaves from each vine to control ripening and nutrient distribution. 

Once veraison hits, Bertus begins to hear the clock ticking down to harvest. In just a month or two's time, we'll be bringing those one-ton bins through our cellar doors once again.
grace laughing
Meet Grace, Marketing & Events Guru

What Tank Garage Wine are you obsessed with?
The Revolution Will Not Be Televised has been my go-to bottle since we released the wine in February, but damn if I'm not head over heels for the new orange wine, Run Baby Run. I've been tasting it since it's been in barrel, and every time I come back to it, I get even more excited about it. It's a killer food wine, too – I've got a recipe headed your way later this month featuring this crazy-cool Trousseau Gris.

Favorite varietal?
That's a tough one. These days, I tend to go for lighter red varietals, with Grenache being a particular favorite (shout out to T-Vine's Frediani Grenache, a personal favorite of mine). Cabernet Franc is right up there, too – especially when it's from the Loire Valley, France.

What's your dream?
I want to grow the food I eat, live sustainably, and fill my life with love and gratitude.

Favorite band?
It's an ever-evolving list, but some of my current favorites include Trevor Hall, Rising Appalaicha, and Caamp

Favorite local restaurant?
My kitchen! Just kidding. You could throw a rock and hit an awesome spot to eat in the Napa Valley, but here are my top three:
Ciccio in Yountville – for wood-fired pizza and killer vino
Goose & Gander in St. Helena – for burgers and cocktails
La Taberna in Napa – for the crispy pig ears and Cava

Top 3 songs to listen to right now?
Resilient – Rising Appalachia
I Am – Satsang 
House of My Soul (You Light The Rooms) - Langhorn Slim

What are you doing when you're not at the Garage?
On an adventure with my fiancé. We love checking out hiking trails in the area and spending time outdoors.


Time Posted: Jul 15, 2020 at 3:19 PM Permalink to New in July Permalink
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