“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.” - by Syd
Ingredients
Adjust Servings
Original recipe yields 12 cups
Directions
- Bring a large pot of water to a boil over high heat. Add the tomatillos, and boil for 10 minutes; drain.
- 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.
- 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.
Nutrition
Amount Per Serving (12 total)
- Calories
- 177 cal
- 9%
- Fat
- 5.3 g
- 8%
- Carbs
- 28.7 g
- 9%
Based on a 2,000 calorie diet
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Reviews (4)
Rate This Recipe
"Great recipe! I would give it 5 stars, but I made some alterations, so I don't know if the original is worth it. I added cubed chicken, used dry spices, added some cayenne pepper and a couple chicke..." See moren bouillon cubes. It was great! Next time I will double the number of roasted red peppers, just because I like the flavor."
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