Southwest Corn Chowder

• 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.

butter, onion, white hominy, fresh marjoram, thyme, milk, parsley, corn kernels, red peppers, fresh cilantro

Taken from www.allrecipes.com/recipe/149388/southwest-corn-chowder/ (may not work)