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.
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|Serving Size: 1 Serving (143g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 245 (82%)|
|Amt Per Serving||% DV|
|Total Fat 27.2g||36 %|
|Saturated Fat 16.7g||83 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 69.3mg||21 %|
|Sodium 44.7mg||2 %|
|Potassium 297.6mg||8 %|
|Total Carbohydrate 15.4g||5 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 12.7g|
|Protein 2.2g||3 %|
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Calories per serving: 298
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