Roast Chicken on Sunday = Tex-Mex Chowder on Day 4

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.

A bowl of tomatillo corn chowder

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.
  1. Peel & halve the onion. Slice it in thin half rings.
  2. Heat deep heavy-bottom pan over medium heat. Add oil. Add onions and cooked until brown, stirring occasionally, about 10 minutes.
  3. Meanwhile, mince garlic.
  4. Dice potatoes (I leave the skin on, washing them well first)
  5. 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.
  6. 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.

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