Emerald Corn Chowder With Roasted Tomatillos And Poblano

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Details

10 Ingredients

• 1 small white onion, sliced 1/4-inch thick
• 1 large fresh poblano chile, stemmed, seeded and roughly chopped
• 1 Tbsp 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 Tbsps freshly ground corn masa for tortillas
• OR masa harina (corn "flour")
• Salt, about 1/2 tsp
• 1/2 cup chopped fresh cilantro