Okay, this isn’t really ‘Sarah’s’ recipe but she is the one that passed it on to me. It’s from the blog, Vegetable Matter, where you will find lots of other great recipe ideas. Enjoy!
Tomatillo Corn Chowder
adapted from rebar by Audrey Alsterberg and Wanda Urbanowicz
8 cups vegetable stock
5 Anaheim chiles, seeded
1 1/2 lb tomatillos, husks removed
1 yellow onion, diced
10 garlic cloves, minced
1 tsp coriander
3 Tbs oregano
4 jalapeno, seeded and minced
1 zucchini, diced
2 potatoes, diced
3 cups corn
1 cup 1/2 & 1/2
1 tsp black pepper
fresh cilantro, chopped
- Heat oven to 400. Cut Anaheim chiles in half. Toss tomatillos lightly in vegetable oil. Roast chiles and tomatillos on a sheet pan until the skins are slightly charred. Remove from the oven, dice the Anaheims and chop the tomatillos.
- Saute onion in oil over medium high until translucent. Add garlic, 1 tsp salt, and spices. Add the jalapenos, zucchini, potatoes, and 1 tsp salt. Saute for several minutes, then add the stock. Bring to boil, then reduce to simmer and cook until potatoes are tender.
- Add corn, chiles, and tomatillos. Simmer 10 more minutes. Add the 1/2 & 1/2, and more stock if needed. Remove 1/2 the soup and puree. Season with salt and pepper.
- Garnish with cilantro when serving.