Emerald Corn Chowder

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Details

9 Ingredients

• 1 small white onion, chopped
• 1 large fresh poblano chile, stemmed, seeded and roughly chopped
• 1 Tbsp vegetable or olive oil
• 1 bottle (16 ozs) Frontera Tomatillo Salsa
• 2 cups corn kernels, preferably freshly cut off the cobs (you’ll need about 3 ears of corn)
• 2 1/2 to 3 cups chicken or vegetable broth
• 2 Tbsps masa harina (corn “flour”) OR 1 Tbsp cornstarch
• Salt, about 1/2 tsp
• 1/2 cup chopped fresh cilantro