How to Make Southwest Corn Chowder - A Step-by-Step Guide

There's nothing quite like a hearty and comforting bowl of soup to warm you up on a chilly day. And when it comes to satisfying soups, it's hard to beat a delicious and creamy corn chowder. This Southwest corn chowder recipe takes the classic comfort food to a whole new level with a flavorful twist inspired by the bold and vibrant flavors of the Southwest.

This dish is perfect for anyone who loves the combination of sweet corn and savory spices. It's the ideal way to enjoy the sweet a...

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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

Information

  • Prep Time: 35 mins
  • Cook Time: 25 mins
  • Total Time: 1 hr
  • Servings: 12
  • Yield: 12 cups

  • 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

    177 cal.

    • Total Fat: 5g
    • Saturated Fat: 3g
    • Cholesterol: 12mg
    • Sodium: 218mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 4g
    • Total Sugars: 9g
    • Protein: 7g
    • Vitamin C: 31mg
    • Calcium: 122mg
    • Iron: 2mg
    • Potassium: 490mg