Tarragon Corn Chowder
Yields: 1 quart

1 potato, par-boiled
2 slices bacon, chopped
1 cup Spanish onion, diced
1 celery stalk, diced
2-3 sprigs fresh tarragon
Pinch Salt
Pinch Pepper
¼ cup white wine
2 tbsp. butter
3 tbsp flour
4 cups chicken stock
1 cup frozen or fresh corn

Place the diced potato in a pot of boiling water for 5 minutes. Remove from heat.
In a separate pot, fry the bacon on medium heat, stirring constantly.
Add the onion and celery, cooking until transparent.
Add the fresh tarragon, salt, and pepper. Cook for 30 seconds.
Add the white wine and reduce about 3 minutes.
Add the butter.
When butter is melted, add the flour to make the roux.
Add 2 cups of the chicken stock and mix thoroughly.
NOTE: Stir constantly and keep at medium heat to prevent soup from burning.
Add the other 2 cups of the stock, the corn, and the par-boiled potato.
Bring to a boil and then reduce heat to a simmer for 20 minutes.
Salt and pepper to taste.

Courtesy of Butler’s Restauarant & Tavern at The Essex Resort & Spa, a proud Partner in Education with New England Culinary Restaurant.

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