Emerald Corn Chowder With Roasted Tomatillos And Poblano

More from this source
Rick Bayless


Add a comment


1 small white onion, sliced 1/4-inch thick

1 large fresh poblano chile, stemmed, seeded and roughly chopped

1 tablespoon vegetable or olive oil

2 cups corn kernels, either freshly cut off the cobs or frozen, depending on the season

2 cups Frontera Roasted Tomatillo Salsa

2 1/2 cups chicken broth

2 tablespoons freshly ground corn masa for tortillas

OR masa harina (corn "flour")

Salt, about 1/2 teaspoon

1/2 cup chopped fresh cilantro

You might also like

Emerald Corn Chowder
Frontera Fiesta
Shrimp And Corn Chowder With Fennel Recipe
Real Simple
Chicken Corn Chowder
Skinny Sweet Corn Chowder With Spicy Seared Sea...
The Skinny
Creamy Corn Chowder
Veggie Num Num
New York Corn Chowder With Tarragon
Big Girls Small Kitchen
Roasted Corn Chowder
Spoon Fork Bacon
Corn Potato Chowder
Handle the Heat
Corn & Cheese Chowder
The Pioneer Woman
Roasted Poblano Corn Chowder
Simply Recipes