Southwest Corn Chowder Recipe

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.