Southwest Corn Chowder

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.

• Preparation Time: 35 mins
• Cooking Time: 25 mins
• Total Time: 60 mins
• Calories: 177 Calories

Ingredients

• 2 tablespoons butter
• 4 cups milk
• 1 onion, diced
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon chopped fresh marjoram
• 1 teaspoon fresh thyme leaves
• 2 roasted red peppers, drained and chopped
• 4 sprigs parsley
• 6 ears fresh corn kernels
• 1 pound tomatillos, husked
• 1 (20 ounce) can white hominy, drained

Recipe Instructions

Step 1

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

Step 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.

Step 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.