New York Corn Chowder with Tarragon
Prep time
Cook time
Total time
Salting will depend a lot on your broth, so go slow. This is totally vegan if you opt for vegetable broth.
Serves: 2
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 small carrots, cut in quarter inch dice (about ¼ cup)
  • 3 ears of sweet corn, kernels removed from the cobs (about 2 cups), cobs reserved (here's how to de-kernel your corn without making a mess)
  • 1 bay leaf
  • 2 tablespoons white wine
  • 4 cups chicken orreally good vegetable broth, preferably homemade
  • 1 medium Yukon Gold potato, peeled, cut in a half inch dice
  • ½ green pepper, in a half-inch dice
  • Kosher salt and fresh ground pepper
  • 1 teaspoon fresh tarragon
  1. In a large saucepan, heat the olive oil and sauté the onion for 3 minutes, until soft. Add the carrot and cook for 4 or 5 more minutes. Add ¼ teaspoon salt.
  2. Add the corn cobs to the saucepan. Add the broth, wine, and bay leaf. Bring to a boil and reduce heat til the broth barely simmers. Cover the pot and cook for 30 minutes, still simmering. Stir occasionally. You can make the soup ahead of time up to this point. Let cool, then store in the fridge with the corn cobs. Heat back up to a simmer before proceeding.
  3. Discard the cobs and the bay leaf. Raise the heat, add the potatoes, green pepper, ¼ teaspoon of salt, fresh ground pepper to taste, bring to a boil and then reduce the heat to maintain a simmer for about 8 minutes, or until the potatoes are tender.
  4. Add the corn kernels and the tarragon. Cook for 2 more minutes, then serve immediately.
Recipe by Big Girls Small Kitchen at