4 cups milk
2 anaheim chilies, chopped coarsely
1 small yellow onion, roughly chopped
4 ears corn
1 bay leaf
1 can of tomatillo
1 branch of thyme
1 tbsp. butter
4 sprigs parsley
1 yellow onion, finely chopped
1 branch marjoram
Salt and pepper
8 peppercorns
1/4 cup chopped parsley

In a medium sized pot, heat milk, onion, bay leaf, thyme, parsley sprigs, marjoram and peppercorns over medium heat until mixture almost boils. Turn off heat, cover and steep while you prepare the rest of soup. Roast, peel and seed anaheim chilies, chop. Remove kernels from corn, scraping the cob and reserving the milky liquid. Puree the tomatillos. Melt 2 tablespoon butter in large sauce pan over medium low heat, add chopped onion and cook until tender. Stir in chilies and corn with the milky liquid. Cook until the corn is tender, about 5 minutes. Stir in the prepared vegetables. Strain the milk mixture and add to the corn mixture and cook 30 minutes more. Stir in pureed tomatillos and heat through. Season with salt and pepper to taste. Garnish with chopped parsley.