Tarragon Corn Chowder Recipe Ingredients: 4 ears corn 3 tbsp unsalted butter 1 cup chopped onion 1 cup chopped fennel bulb 2 minced garlic 3 bay leaves 4 small potatoes, cut into chunks Salt ½ cup white wine 12 tbsp fresh chopped tarragon Method: Grill the corn directly over heat about 10-15 minutes to get extra flavor. Cut the corn kernels away from the cobs. Boil 6 cups water and bay leaves and add the corn cobs to make corn broth. Heat the pot; add butter, chopped onion, fennel and garlic. Sauté for about 5 minutes. Add the white wine and boil them down by half. Add potatoes to the pot with onions and fennel , then pour in the corn broth. Stir well and add salt to taste. Simmer gently until the potatoes are tender. Last, add the fresh tarragon to the pot. “ Simmer gently until the potatoes are tender." (step 5) The underlined word means ....

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