YIELD: 12-14 servings 2 lbs. Idaho potatoes 16 oz. heavy cream 4 shallots 2 garlic cloves 2 Tbsps. butter 2 cobs of corn 16 oz. chicken stock Salt and pepper, to taste 4 Tbsps. tarragon Skin potatoes and dice into small pieces. Soak in cream. Sweat shallots and garlic in 2 Tbsps. of butter until translucent. Add potatoes with cream and bring to simmer. Stir constantly. When cream has reduced add chicken stock and corn and season. Simmer for 5 minutes. Remove from heat, add tarragon and ...
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