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In a 6- to 8-quart pan over high heat, bring about 4 quarts water to a boil; add shells and cook, stirring occasionally, until barely tender to bite, 8 to 10 minutes.
Meanwhile, in a 10- to 12-inch nonstick frying pan over medium-high heat, stir bacon until browned, 4 to 5 minutes. With a slotted spoon, transfer bacon to paper towels to drain.
Add enough butter to pan to equal about 3 tablespoons fat; when melted, add shallots and stir until limp, 3 to 5 minutes. Add corn, wine, and cream; boil, stirring often, for 5 minutes.
Drain shells and return to pan. Stir in corn mixture, bacon, and tarragon. Pour into a wide serving bowl.
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|Serving Size: 1 Serving (225g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 155 (34%)|
|Amt Per Serving||% DV|
|Total Fat 17.2g||23 %|
|Saturated Fat 6.9g||34 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 85.1mg||26 %|
|Sodium 223.6mg||8 %|
|Potassium 528.2mg||14 %|
|Total Carbohydrate 63.1g||19 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 60.4g|
|Protein 14.6g||21 %|
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Calories per serving: 460
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