Corn Chowder - cooking recipe

Ingredients

2 Tbsp. salad oil
1 large onion, chopped
1 large red bell pepper, steamed, prepared
3 large fresh green chilies, prepared
5 1/2 c. regular strength vegetable broth
2 Tbsp. minced or 1 Tbsp. dry tarragon leaves
1/2 tsp. pepper
5 large corn ears, husked, silk removed

Preparation

In a 5 to 6-quart pan, combine oil, onion, bell pepper and chilies.
Stir over high heat until onion is soft, 6 to 8 minutes. Add broth, tarragon and pepper.
Cover and bring to a boil over high heat.
Cut corn kernels off cob and simmer until corn is hot, about 5 minutes.
Add salt to taste.
Serve hot or cold.
Garnish with tarragon sprigs.