Hipcooks Corn, Sun-Dried Tomato & Tarragon Chowder with Goat Cheese Toast

Ingredients

• 4 cups sweet corn
• 2 each Sweet onion diced
• 3 tablespoons Fresh Tarragon chopped
• 1 teaspoon Ground cumin
• 1/4 teaspoon Turmeric
• 1/2 Lemon zest
• 20 ounces Chicken Stock
• 3/4 cup white wine
• 1 tablespoon garlic chopped
• 1 cup Sour cream (only if desired)
• 3/4 cup sundried tomatoes if dried, rehydrate & drain in water. chopped
• - - - -
• 4 ounces Goat Cheese
• 1 tablespoon Chives chopped finely
• 1/2 Lemon zest
• 1 each Baguette sliced

Instructions

1. Get a large soup pot, add a couple of turns around the pan with olive oil and heat. Add the onions, 1 tablespoon of the tarragon, cumin, turmeric, lemon zest, garlic and sauté until the onions soften (about 10 minutes). Add the corn, the stock, wine and bring to a boil. Reduce heat and simmer for about 10 minutes only.
2. Blend in batches with the sour cream and then transfer back to soup pot. Add the sundried tomatoes, season with salt and pepper, perhaps a squeeze of lemon and the reserved tarragon. Serve with goat cheese toasts: For the toasts, mix the goat cheese with lemon zest and chive. Spread on the baguette slices and broil until the goat cheese gets melty and the toasts brown.