Southwest Corn Chowder

Ingredients

• Servings: 12
• 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

Recipe

Preparation Time: 35 mins Cook Time: 25 mins Ready Time: 1 hr


• 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.