Southwest Corn Chowder recipe
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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
Nutrition Info
- 177.4 caloriescarbohydrate: 28.7 gcholesterol: 11.6 mgfat: 5.3 gfiber: 4.4 gprotein: 6.7 gsaturatedFat: 2.5 gservingSize: -sodium: 217.9 mgsugar: 9.4 gtransFat: : -unsaturatedFat: : -
Directions Southwest Corn Chowder
Directions
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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.