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Adrienne's Fall Corn Chowder


  • 3 tablespoons butter
  • 1 medium-sized onion, diced
  • Three and one-half cups milk
  • 1 bay leaf
  • One-half teaspoon dried thyme
  • One-half teaspoon dried marjoram
  • 8 peppercorns
  • 1 small can Ortega chilies
  • 1 (16-ounce) can tomatillos
  • 3 small boxes frozen corn (30 ounces total)
  • 1 cup water
  • 2 tablespoons butter
  • One-half teaspoon salt
  • 4 ounces cheddar cheese, cubed
  • Fresh cilantro leaves, chopped, for garnish


  • Heat the butter in a medium-size skillet over medium heat. Add the onion and cook, stirring, until soft and lightly golden, about 5 minutes. Heat the milk in a saucepan. Add the bay leaf, thyme, marjoram, and the peppercorns. Just before the milk comes to a boil, add the onions, remove from the heat and cover.
  • In a food processor, puree the chilies, tomatillos and 2 boxes of the corn.
  • Add the pureed mixture and the remaining box of corn to the milk mixture. Simmer over very low heat for 30 minutes. Add salt to taste.
  • Pour the soup into individual bowls over cubes of cheddar. Garnish with the cilantro. Serve with warm crusty bread.
  • Make 4 to 6 servings

Recipe Details