Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Unsalted butter
1 md Onion
5 Tomatillos, husked,
Quartered
1 tb Minced garlic
3 10-oz. packages fresh corn
Kernels, thawed
4 c Chicken stock or canned
Low-salt broth
1 c Peas, frozen, thawed
6 Sprigs fresh cilantro
1 cn (4-oz.) diced green chilies
1/4 c (packed) thawed frozen
Chopped spinach
1 tb Sugar

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Tortilla chips
Sour cream
Chipped fresh cilantro

Melt butter in heavy large pot over medium-high heat. Add onion,
tomatillos and garlic and saute' 5 minutes. Mix in 4 cups corn, 3
cups stock, peas, and cilantro sprigs. Puree mixture in blender in
batches. Return puree to pot and bring to simmer. Add chilies,
spinach, sugar, remaining corn and remaining 1 cup stock to soup.
Simmer 15 minutes. Season to taste with salt. (Can be prepared 1 day
ahead. Cover and refrigerate. Bring to simmer before continuing.)

Ladle soup into bowls. Sprinkle with tortilla chips; top with sour
cream and chopped cilantro.

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