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 1/2 cup white wine 1-2 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. Saute 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. How much water do we need to make corn both?

Question

Tarragon Corn Chowder Recipe

Ingredients:

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. Saute 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.

How much water do we need to make corn both?