Corn Chowder

Renowned chef Toribio Prado
Cha Cha Cha Restaurant
Los Angeles, CA

• 3 cups milk
• 5 ears white corn cut off the cob (or substitute 2 pounds frozen corn or 2 16 ounce cans of corn)
• 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 bottled water
• Salt & pepper to taste

In a soup pan heat butter at low flame. Sauté the onions for 3 minutes or until golden brown. Add bell pepper, serrano chiles and corn. Sauté 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.

• Preparation: 10 minutes