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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 12 |
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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. 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 |
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.
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