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Features for "Fall Corn Chowder"
Served as main course. Vegetarian dish.
Ingredients for "Fall Corn Chowder" (Click here for measurement conversion) 3 Tablespoons Butter
1 medium Onion, diced
3 1/2 cups Milk
1 Bay Leaf
1/2 teaspoon dried Thyme
1/2 teaspoon dried Marjoram
8 Peppercorns
1 (2 ounce) can Green Chilies
1 (16 ounce) can Tomatillos
3 (10 ounce) packages frozen Corn
1 cup Water
2 Tablespoons Butter
1/2 teaspoon Salt
4 ounces Cheddar Cheese
Fresh Cilantro Leaves, chopped, for garnish
Method for "Fall Corn Chowder"
Heat butter in a medium skillet over medium heat. Add onion and cook, stirring, until soft and lightly golden, about 5 minutes. Heat milk in a saucepan. Add bay leaf, thyme, marjoram, and peppercorns. Just before milk comes to a boil, add the onions, remove the heat and cover. In a food processor, puree the chilies, tomatillos, and 2 boxes of the corn. Add the pureed mixture and the remaining box of corn to the milk mixture. Simmer over very low heat for 30 minutes. Add salt to taste. Pour the soup into individual bowls over cubes of cheddar cheese. Garnish with cilantro. Serve with warm crusty bread.
Comments
Preparation time: 10 Minutes
Cooking time: 40 Minutes
Serves: 4-6
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