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.