Ingredients Jump to Instructions ↓

  1. 1 tablespoon salad oil

  2. 1 large onion, finely chopped

  3. 1 large red bell pepper (about 8 oz.), seeded and chopped

  4. 3 large fresh green Anaheim or other large mild chiles (about 8 oz. total), seeded and chopped

  5. 5 1/2 cups low-sodium chicken broth

  6. 2 tablespoons minced fresh tarragon or 1 teaspoon dry tarragon

  7. 1/4 teaspoon pepper

  8. 5 large ears corn (about 3 1/2 lbs. total), husks and silk removed Tarragon sprigs

Instructions Jump to Ingredients ↑

  1. Instructions Heat oil in a 5- to 6-quart pan over medium-high heat. Add onion, bell pepper, and chiles. Cook, stirring often, until onion is soft (about 5 minutes). Add broth, minced tarragon, and pepper; bring to a boil. Meanwhile, cut corn kernels from cobs. Add corn to boiling broth mixture. Reduce heat, cover, and simmer until corn is hot (about 5 minutes). If made ahead, let cool; then cover and refrigerate for up to 1 day. Serve hot or cool. To serve, ladle soup into bowls; garnish with tarragon sprigs, if desired.


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