Corn Chowder



  • 3 cups Creamland milk
  • 5 ears white corn cut off the cob (or substitute 2 lbs frozen corn or 2- 16 oz cans)
  • 1 red bell pepper cubed
  • 1/2 yellow onion cubed
  • 1 green bell pepper cubed
  • 2 Serrano chiles chopped
  • 4 tablespoons unsalted butter
  • 1/2 bunch tarragon leaves chopped
  • 1 cup water
  • Salt and pepper to taste


In a soup pan, heat butter at low flame. Sautee the onions for 3 minutes or until golden brown. Add bell pepper, Serrano chiles and corn. Sautee for another 3 minutes. Cook on high adding the tarragon leaves, milk and water. Bring up to almost a boil. Turn off and move to the side. Blend half of the soup to a puree. Mix with the remaining non-blended preparation.Served in six-ounce portions. Add salt and pepper to taste. (Serves 6-8)