Tarragon Corn Chowder

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  • 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.

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