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Tarragon Corn Chowder
Tarragon Corn Chowder
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
Cream-free corn chowder with fresh veggies, fragrant tarragon, and Yukon gold potatoes.
Ingredients:
  • 4 ears corn, in the husk (resulting in about 3 cups corn kernels)
  • 3 Tbsp unsalted butter
  • 1 cup chopped white or yellow onion
  • 1 cup chopped fennel bulb
  • 2 minced garlic cloves
  • 3 bay leaves
  • 4 small waxy potatoes, such as Yukon Gold, peeled and cut into chunks
  • Salt
  • 1/2 cup white wine
  • 1-2 Tbsp fresh chopped tarragon (French)
Instructions:
  • Grill fresh corn-on-the-cob in their husks over high heat until charred, about 10-15 minutes. Let cool, then remove husks and silk before using in the soup recipe.
  • Remove the corn kernels from the cobs using a bundt pan for stability. Keep the cobs for later use.
  • Begin by breaking the corn cobs in half and placing them in a pot with 6 cups of water and bay leaves. Bring to a boil, then cover and simmer for 30 minutes. Alternatively, use a quart of vegetable or chicken stock plus 2 cups of water if skipping this step.
  • In a Dutch oven or large, thick-bottomed pot over medium-high heat, melt butter. Cook onion and fennel until soft, about 5 minutes. Add garlic and sauté for another minute.
  • Pour the white wine into the onions and simmer until reduced by half.
  • Once the wine is boiling, discard the corn cobs from the corn broth. Add potatoes, bay leaves, and corn broth to the pot with onions and fennel.
  • Simmer until the potatoes are tender. Add corn, stir well, and season with salt to taste. For best flavor, use more salt than you think, as the corn broth is unsalted. Cook gently until the potatoes are tender, about 20 minutes. If using raw or frozen corn, add halfway through cooking. If using grilled or cooked corn, add at the end and heat for a few minutes.
  • Sprinkle in the aromatic fresh chopped tarragon to enhance the flavors in the pot.

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