Render the fat from the bacon. Remove the bacon from pan and set aside.
Sweat the vegetables in the bacon fat. Add the flour to make a white roux. Stir in corn, milk and heavy cream. Bring to a simmer and check consistency.
Remove from heat and stir in the bacon and tarragon. Check flavor and season with salt and pepper T.T.
Originally Submitted
8/30/2010
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