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Southwest Corn Chowder
Southwest Corn Chowder
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Prep Time:
35 minutes
Cook Time:
25 minutes
Total Time:
60 minutes
Delicious corn chowder with tomatillos, hominy, and roasted red bell peppers. Enjoy with homemade cornbread and salad for a quick dinner in under an hour.
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
Instructions:
  • Bring a large pot of water to a vigorous boil. Add the tomatillos and boil for 10 minutes, then drain.
  • In a large pot over medium heat, melt butter until bubbly. Add onions and cook until soft and translucent, around 5 minutes. Mix in hominy, marjoram, and thyme, cooking and stirring for an additional 5 minutes. Pour in the milk, parsley, and half of the corn kernels, and bring to a simmer over medium-high heat.
  • Blend the tomatillos with the remaining corn until smooth, then mix into the soup with the roasted peppers. Simmer for 10 minutes, discard parsley sprigs, and garnish with cilantro before serving.

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