Southwest Corn Chowder
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
Ingredients:
1 lb tomatillos, husked
2 Tbsp butter
1 onion, diced
1 (20 oz) can white hominy, drained
1 tsp chopped fresh marjoram
1 tsp fresh thyme leaves
4 cups milk
4 sprigs parsley
6 ears fresh corn kernels
2 roasted red peppers, drained and chopped
2 Tbsp chopped fresh cilantro
Instructions:
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. 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.
Serves 12.
From allrecipes.com