Adrienne's Fall Corn Chowder

Name: Adrienne's Fall Corn Chowder
Ingredients: 3 tablespoons butter; 1 medium onion, diced; 3 12 cups milk; 1 bay leaf; 12 teaspoon dried thyme; 12 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; 12 teaspoon salt; 4 ounces cheddar cheese; fresh cilantro leaves, chopped, for garnish

15 ingredients

12 steps

Ingredients

3 tablespoons butter
1 medium onion, diced
3 12 cups milk
1 bay leaf
12 teaspoon dried thyme
12 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
12 teaspoon salt
4 ounces cheddar cheese
fresh cilantro leaves, chopped, for garnish

Directions

1

Heat butter in a medium skillet over medium heat.
2

Add onion and cook, stirring, until soft and lightly golden, about 5 minutes.
3

Heat milk in a saucepan.
4

Add bay leaf, thyme, marjoram, and peppercorns.
5

Just before milk comes to a boil, add the onions, remove the heat and cover.
6

In a food processor, puree the chilies, tomatillos, and 2 boxes of the corn.
7

Add the pureed mixture and the remaining box of corn to the milk mixture.
8

Simmer over very low heat for 30 minutes.
9

Add salt to taste.
10

Pour the soup into individual bowls over cubes of cheddar cheese.
11

Garnish with cilantro.
12

Serve with warm crusty bread.