Receta Caribbean Corn Chowder
by Global Cookbook

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	Raciónes: 6

Ingredientes

1 Tbsp. salad oil
1 lrg onion finely minced
1 lrg red bell pepper - (abt 8 ounce) seeded, minced
3 lrg fresh green Anaheim or possibly other large mild chiles - (abt 8 ounce total) seeded, minced

5 1/2 c. low-sodium chicken broth
2 Tbsp. chopped fresh tarragon (or possibly 1 tspn dry tarragon)
1/4 tsp freshly-grnd black pepper
5 lrg corn ears - (abt 3 1/2 lbs total) husks and silk removed Tarragon sprigs (optional)

Heat oil in a 5- to 6-qt pan over medium-high heat. Add in onion, bell pepper, and chiles. Cook, stirring often, till onion is soft (about 5 min). Add in broth, chopped tarragon, and pepper; bring to a boil Meanwhile, cut corn kernels from cobs. Add in corn to boiling broth mix. Reduce heat, cover, and simmer till corn is warm (about 5 min). If made ahead, let cold; then cover and chill for up to 1 day. Serve warm or possibly cold.
To serve, ladle soup into bowls; garnish with tarragon sprigs, if you like.
This recipe yields 6 servings.