SOUTHWESTERN CORN CHOWDER

SOUTHWESTERN CORN CHOWDER

Photo by Dale G.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound tomatillos, husked

  • 2

    tablespoons butter

  • 1

    onion, diced

  • 1

    (20 ounce) can white hominy, drained

  • 1

    teaspoon chopped fresh marjoram

  • 1

    teaspoon fresh thyme leaves

  • 4

    cups milk

  • 4

    sprigs parsley

  • 6

    ears fresh corn kernels

  • 2

    roasted red peppers, drained and chopped

  • 2

    tablespoons chopped fresh cilantro

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Directions

Bring a large pot of water to a boil over high heat. Add the tomatillos, and boil for 10 minutes; drain. Meanwhile, melt the butter in a large pot over medium heat. Stir in the onions, and cook until they have softened and turned translucent, about 5 minutes. Stir in the hominy, marjoram, and thyme, cook and stir 5 minutes more. Pour in the milk, parsley, and half of the corn kernels, and bring to a simmer over medium-high heat. Puree the tomatillos with the remaining half of the corn until smooth in a blender, then stir into the soup along with the roasted peppers. Simmer the soup for 10 minutes, then remove the parsley sprigs, and sprinkle with cilantro before serving.


Nutrition

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