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

–
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.