Corn Chowder Inspired by the Southwest

Step 1

Start by bringing a large pot of water to a boil. Toss in the tomatillos and let them cook for about 10 minutes, then drain and set aside. While that’s happening, melt the butter in a big pot over medium heat. Add the onions and cook them until they’re soft and translucent, which should take around 5 minutes. Next, stir in the hominy, marjoram, and thyme, and let everything cook together for another 5 minutes. Pour in the milk, add the parsley and half of the corn kernels, and bring the mixture to a gentle simmer over medium-high heat. Meanwhile, blend the cooked tomatillos with the remaining corn until smooth, then stir this mixture into the soup along with the roasted peppers. Let the chowder simmer for about 10 minutes to let the flavors come together. Before serving, fish out the parsley sprigs and sprinkle some fresh cilantro on top for a burst of freshness.