- 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
- 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.
05/23/2018
recipepes.com
Southwest Corn Chowder, recipe
PT15M
PT1H
5
455 calories
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