Corn Chowder


  • 3 cups Mayfield DairyPure 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. Saute the onions for 3 minutes or until golden brown. Add bell pepper, serrano chiles and corn. Saute for another 3 minutes. Cook on high adding the tarragon leaves, Mayfield DairyPure 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