Corn Chowder

Ingredients:

4 Medium ears of corn, or frozen corn equivalent

2/3 cup finely dices red bell pepper

1/3 cup finely dices shallot

1 4oz can diced green chiles

2 Tbs minced fresh tarragon

1 cup whole or non fat milk

1 cup heavy cream

1-2 cups chicken stock

Salt and pepper to taste

Crystals hot sauce or other hot sauce (optional)

1. Cut corn from cob and reserve cobs if using fresh corn (you can substitute equivalent frozen, thawed corn) 
2. In a large sauce pan or Dutch oven combine 2/3rds of the corn, red pepper, shallot, green chiles and tarragon.  Add milk, cream, stock and reserved cobs (the cobs will bleed corn milk in the soup and add great flavor).  Bring to a boil over high heat.  Reduce to medium heat and simmer until vegetables are tender (5-8 minutes).  
3. Use immersion blender and blend until soup is semi puréed.  Add in remaining 1/3rd corn.
4. Add salt and pepper and optional hot sauce. 
5. Simmer on low for 20-30 minutes and remove from heat.  Serve or cover and let sit for a bit.