Tarragon Gruyere Fennel Pinto Bean Chowder

Ingredients

• 5 cupsVegetable Broth
• 1 onionYellow Onion
• 2 tbspUnsalted Butter
• 3 tbspCornstarch
• 10 ozFennel Bulb
• 10 ozCanned Pinto Beans
• 2 cupsHalf-and-Half
• 4 ozGruyere Cheese
• 1 tsp, leavesTarragon
• ¾ tspTable Salt

Instructions

1. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Chop the Yellow Onion and prepare the Fennel Bulb, Canned Pinto Beans, draining and rinsing any canned ingredient.
2. Melt the Unsalted Butter in a soup pot. Cook the Yellow Onion and Fennel Bulb, Canned Pinto Beans with the Table Salt for 6 minutes, then add the Vegetable Broth and simmer until the firmest ingredient is tender.
3. Whisk the Cornstarch into the liquid ingredient among the Half-and-Half, Gruyere Cheese, Tarragon, stir all of the Half-and-Half, Gruyere Cheese, Tarragon into the pot, and simmer gently until the chowder thickens. Serve hot.