Instructions: In large heavy pot, melt margarine over medium-high heat. Add onion, tomatillos and garlic; saute about 5 minutes or until onions are translucent. Mix in 3 cups corn, 3 cups chicken stock, peas and parsley.

In blender, puree mixture in batches. Return puree to pot, and simmer. Add chilies, spinach, sugar, remaining corn and stock. Continue to simmer, about 15 minutes more. Salt and pepper to taste. Garnish each serving with 3 tortilla chips, 1 Tbsp yogurt and chopped parsley.

NOTES : Recipes from a book called Heart-Healthy Low-fat, Guilt-free and Tasty Recipes from the Kitchen of Zorba Paster. Paster is author of "the longevity code." See http://www.wpr.org/zorba/recipe.html

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