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 calories
carbohydrate: 28.7 g
cholesterol: 11.6 mg
fat: 5.3 g
fiber: 4.4 g
protein: 6.7 g
saturatedFat: 2.5 g
servingSize: -
sodium: 217.9 mg
sugar: 9.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of water to a boil over high heat. Add the tomatillos, and boil for 10 minutes, drain.

  2. 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.

  3. 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.

Recipe Yield

12 cups

Recipe Note

This corn chowder is made with plenty of fresh corn as well as tomatillos, hominy, and roasted red bell peppers. Serve with homemade cornbread and a salad. If you start the cornbread while the water is boiling, you can have dinner on the table in under an hour.

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