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Southwest Corn Soup

4.2
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PREP TIME
35 min
COOKING TIME
25 min
TOTAL TIME
60 min
SERVINGS
12 servings
Dinner
Southwest Corn Soup
Ingredients
  • 1 pound tomatillos, husked
  • 2 tablespoons butter
  • 1 onion, diced
  • 1 (20 ounce) can white hominy, drained
  • 1 teaspoon chopped fresh marjoram
  • 1 teaspoon fresh thyme leaves
  • 4 cups milk
  • 4 sprigs parsley
  • 6 ears fresh corn kernels
  • 2 roasted red peppers, drained and chopped
  • 2 tablespoons chopped fresh cilantro
Instructions
1
Heat a large pot of water to its highest temperature, then bring it to a rolling boil. Next, add the tomatillos and let them cook for 10 minutes; discard the excess water.
2
While the tomatillos are cooking, melt a generous amount of butter in a large pot over medium heat. Add the sliced onions and cook until they have softened and lost their vibrant color, taking around 5 minutes.
3
Then, add the hominy, dried marjoram, and fresh thyme to the pot. Stir well and let them cook for another 5 minutes, allowing their flavors to meld together.
4
Pour in the milk, chopped parsley, and half of the corn kernels into the pot. Increase the heat to medium-high and let it come to a gentle boil.
5
In a separate blender, puree the cooked tomatillos with the remaining half of the corn until you have a smooth consistency.
6
Then, add this pureed mixture to the pot along with the roasted peppers and let it simmer for 10 minutes.
7
Remove the parsley sprigs from the pot before serving, and sprinkle a generous amount of chopped cilantro on top.