Southwest Corn Chowder Recipe

Name: Southwest Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
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

Servings: persons

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

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound tomatillos, husked, 2 tablespoons butter, 1 onion, diced, 1 (20 ounce) can white hominy, drained, and more.

Yes, Southwest Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwest Corn Chowder

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