1Tablespoonunsalted butterobviously, you would want to sub coconut oil or another oil to make vegan
1medium to large onionchopped. Sweet would be best but yellow or white will also work.
About 8 small to medium tomatilloshusked and rinsed.
32ounces4 cups vegetable or chicken stock
3ears of corn. About 2 to 2 1/2 cups of kernels.
1cuproasted green chiles- Hatch are idealhow hot is up to you- deseeded and peeled.
1/2cuphalf and halfwhole milk, cream, or nut milk of choice.
salt and pepper to taste
Melt butter in a large pot over medium low heat. Add onions and cook until the onions begin to soften- 5-15 minutes.
Add the tomatillos, and cook uncovered for another five minutes or so.
Add the chicken broth and green chiles and cover Continue to simmer while you…
Shuck the corn and use a sharp knife to strip the kernels into a bowl. Then “milk” the corn cobs by scraping any remaining bits of kernel and their milky liquid off the cob and into the bowl with the back of the knife. Add the cobs to stock.
Simmer for another ten to fifteen minutes, remove the cobs and add the corn kernels and the pulp.
Simmer uncovered on low until the corn is tender. If the corn is super fresh and sweet I would reserve about 3/4 to 1 cup of the whole kernels and add them in the final moments after blending.
Puree the soup using an immersion blender (easiest) or in batches in the blender. See note above.
Add the half and half and reserved corn kernels (optional), stir to throughly combine.
Serve hot or chilled. Delicious garnished with a bit of yogurt and tomatillo salsa.
Green Chile Tomatillo Corn Chowder https://www.recipefiction.com/2016/09/green-chile-tomatillo-corn-chowder.html