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Corn And Tomato Chowder With Tarragon

soups

1 tablespoon butter
1/4 cup chopped onion
1 clove garlic; minced
2 tablespoons all-purpose flour
1 can (19 oz) tomatoes; undrained
2 potatoes; diced
1 cup chicken stock
2 cups milk
2 cups kernel corn; canned or frozen
1 tablespoon chopped fresh tarragon
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives or green onio
salt
freshly ground pepper

Fresh tarragon is a delicious addition to this soup. If it isn't available, but other fresh herbs are, use them instead (try basil, rosemary or oregano). If you can't find any fresh herbs, use dried tarragon. Serve soup hot or cold. In heavy saucepan, melt butter; add onion and garlic and cook over medium heat until tender. Sprinkle flour into pan and mix well. Stir in tomatoes and bring to a boil, stirring. Add potatoes and stock; boil gently for 15 minutes, or until potatoes are tender. In separate saucepan or in microwave oven, heat milk until hot but not boiling; pour into tomato mixture and stir in corn. just before serving, stir in tarragon, parsley, chives, and salt and pepper to taste.

Contributor: Smart Cooking - Anne Lindsay

Yield: 10 servings

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