Corn And Dried Tomato Soufflé With Shrimp-Onion Relish

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1/4 cup (1/8 lb.) butter

1/4 cup all-purpose flour

1 1/4 cups milk

1 teaspoon dried tarragon

1/4 teaspoon salt

1 cup thawed frozen corn kernels

1/3 cup finely chopped dried tomatoes (see notes)

1/2 cup grated parmesan cheese

8 large eggs, separated

1/4 teaspoon cream of tartar

Shrimp-onion relish (optional)

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