- 5 ears corn
- 3 tablespoons butter
- 1 onion, chopped
- 1/2 cup chopped celery
- 3 cloves garlic, minced
- 2 bay leaves
- 3 sprigs fresh tarragon, plus additional chopped leaves, for garnish
- 1/4 cup white wine
- 2 cups water
- 2 cups whole milk
- 1 pound Yukon gold potatoes, cubed
- Salt and pepper, to taste
Remove kernels from corncobs and set aside. Break cobs in half.
In a large soup pot, melt butter over medium heat. Add onions and celery; cook until onions are soft, about 8 minutes. Stir in garlic, bay leaves, tarragon sprigs and corncobs; cook for 2 minutes. Pour in wine and reduce by half. Cover with water and milk and bring just to a boil. Reduce heat and very gently simmer for 20 minutes. Carefully remove bay leaves, tarragon sprigs and corncobs.
Add potatoes, salt and pepper. Return to a simmer and cook for 10 minutes. Stir in corn kernels and continue to cook until potatoes are tender, about 5 minutes more. Adjust seasoning as needed. If desired, puree 1/3 of the soup in a blender until smooth and then return to the pot. Heat through and serve, garnished with chopped tarragon.