Warm weather and soup may not sound like a match made in heaven, but when you add in-season produce like sweet corn and cool cucumbers to the mix, or serve it cold and call it “gazpacho,” then suddenly soup sounds like a delicious idea. Uncork a crisp white, and ta-da, dinner is served! Here are two crowd-tested and approved recipes, both courtesy of Chef Lisa Scott at Placerville’s Myka Estates.

Creamy Corn & Shrimp Chowder

SERVING SIZE: 8
COOK TIME: 60 minutes
DIFFICULTY: Easy

There’s nothing better than summertime corn; and if you’re a fan of chowders, this recipe totally delivers. It’s one of my personal favorites, and we think it may soon become yours too.

2 tbsp. olive oil
2 cups frozen corn kernels
4 tbsp. (half stick) salted butter
1 medium yellow onion, chopped fine
4 cloves garlic, minced
1/2 cup celery, chopped fine
1/2 lb. shrimp, 26-30 count, tails removed, cut into thirds
1/4 cup flour
1/4 cup Myka Estates Chardonnay (or other crisp dry white wine)
4 cups heavy cream
2 cups chicken broth
2 tbsp. fresh lemon juice
1 tsp. white pepper
1/4 tsp. nutmeg
1/4 tsp. ground sage
Pinch of cayenne pepper
Salt and pepper to taste
1 cup croutons, for garnish
2 tbsp. parsley, chopped, for garnish

Heat oven to 400˚F. Drizzle half of the olive oil on a cookie sheet or baking pan. Spread corn out evenly and drizzle the rest of the oil over the corn. Season with salt and pepper. Mix the corn around the pan so it is coated evenly. Roast for 15-20 minutes then set aside.

Melt butter in a heavy, large soup pot over medium heat. Sauté onions until translucent, add garlic and cook until golden, add celery and roasted corn and cook for 3 minutes. Add shrimp and cook until opaque in color. Sprinkle flour over mixture and stir until everything is evenly coated. Add wine and stir until absorbed. Add cream and cook over gentle heat, stirring constantly, until it becomes smooth and thick.  Add chicken broth and the rest of the ingredients except for the garnishes. Cook for approximately 30 minutes on low heat, stirring consistently. Garnish with croutons and fresh parsley to serve, and pair with a glass of Myka Estates Chardonnay.

Find the original recipe here.

Cucumber Lavender Gazpacho

SERVING SIZE: 2
COOK TIME: 30 minutes
DIFFICULTY: Easy

This is the perfect dish for a warm day. It's easy to make ahead of time, is light and cool, with a little summer kick. Pair it with a chilled Myka Estates white or rosé.

1 cucumber, peeled, seeded, and chopped
3 cloves garlic
1 tsp. green onion, chopped
1/2 tsp, jalapeño, chopped
2 lavender buds
1/4 tsp. coarse salt
1/4 tsp. ground black pepper
1 tbsp. sour cream
1/4 avocado
1/2 lemon, juiced
1 tbsp. buttery olive oil
Lavender flower, to garnish
Lemon zest, to garnish

Put all ingredients (saving a few of the finely chopped cucumbers for garnish) into a food processor and blend until smooth. Top with a drizzle of olive oil, a sprinkling of lavender flower, lemon zest, and finely chopped cucumber. Serve with a glass of Myka Estates Chardonnay, Chenin Blanc, or Rosé.

Find the original recipe here