Zesty Southwest Corn Chowder Recipe

Ingredients

• 1 lb of husked tomatillos
• 2 tbsp of butter
• 1 diced onion
• 1 can (20 oz) of drained white hominy
• 1 tsp of freshly chopped marjoram
• 1 tsp of fresh thyme leaves
• 4 cups of milk
• 4 sprigs of parsley
• 6 ears of fresh corn kernels
• 2 roasted red peppers, drained and chopped
• 2 tbsp of freshly chopped cilantro

Step 1

Start by bringing a large pot of water to a vigorous boil on high heat. Once boiling, gently introduce the tomatillos and let them bubble away for a delightful 10 minutes before giving them a good drain.

Step 2

In another large pot, set over medium heat, let a knob of butter melt and sizzle. Toss in the onions and sauté them until they are soft and see-through, which should take around 5 minutes. Add the hominy, marjoram, and thyme, and stir and cook for an additional 5 minutes. Then, pour in the milk, parsley, and half of the corn kernels, allowing the mixture to gently simmer over medium-high heat.

Step 3

In a blender, blitz the tomatillos with the remaining half of the corn until you achieve a smooth consistency. Incorporate this vibrant mixture into the pot of soup along with the roasted peppers. Let everything simmer together for a cozy 10 minutes. Before serving, fish out the parsley sprigs and garnish with a generous sprinkle of fresh cilantro.