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, Brown's 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