Continuing our series of Roast Chicken on Sunday means easy tasty meals for the week… This is day 4 and we are using the remaining Day 2’s Chicken Tomatillo Soup of which we made a big batch. With the help of onions, potatoes and corn, we are going to transform it into a robust, flavorful, unusual and mostly meatless chowder that’s perfect for a cool fall night. Yes folks, there is still some late corn out there – if you can’t find it, just use frozen corn.
Tomatillo Corn Chowder
Serves about 4
- 1 large yellow onion
- 2 Tablespoons olive oil
- 1 clove garlic
- 2 medium size all purpose potatoes, such as Yukon Gold
- 1 cup of corn kernels
- 6 cups of Chicken Tomatillo Soup – or more
- Cilantro to garnish if desired.
- Peel & halve the onion. Slice it in thin half rings.
- Heat deep heavy-bottom pan over medium heat. Add oil. Add onions and cooked until brown, stirring occasionally, about 10 minutes.
- Meanwhile, mince garlic.
- Dice potatoes (I leave the skin on, washing them well first)
- Add garlic to pan, stir. Add potatoes, add corn and add the tomatillo soup. Bring to boil, and simmer until potatoes are tender, about 20 minutes.
- Mince the cilantro if using. Ladle soup in bowls and sprinkle cilantro on top.
Serve with blue corn cheese quesadillas and hot sauce on the side.