This vibrant soup combines the sweet crunch of corn with bold spices for a cozy, flavorful meal. It’s perfect for warming up on a chilly day while enjoying a little southwestern flair.
Prep Time35 min
Cook Time25 min
Total Time1 hr
Difficulty
Hard
Cooking Pointers
Use fresh or frozen corn for the best natural sweetness.
Adjust the spice level by adding more or less chili powder or fresh jalapeños.
To deepen the flavor, lightly toast the spices before adding the liquid.
Ingredients
0/11
Why This Recipe Is So Loved
This soup is packed with bold flavors and a satisfying kick of spice. It combines sweet corn with smoky and zesty ingredients, making it a comforting meal that feels both hearty and fresh. Perfect for warming up on cooler days or serving at casual gatherings.
Directions
Bring a large pot of water to a boil, then add the tomatillos and let them cook for about 10 minutes. Once they're done, drain them and set aside. While that’s happening, melt the butter in another large pot over medium heat. Toss in the onions and cook them until they’re soft and translucent, which should take around 5 minutes. Next, add the hominy, marjoram, and thyme, stirring everything together and letting it cook for another 5 minutes. Pour in the milk, then add the parsley and half of the corn kernels. Turn up the heat a bit and bring the mixture to a gentle simmer. Meanwhile, blend the cooked tomatillos with the remaining corn until smooth. Stir this mixture into the pot along with the roasted peppers. Let the soup simmer for about 10 minutes to let all the flavors meld. Before serving, fish out the parsley sprigs and sprinkle the soup with fresh cilantro for a bright finish.
19
people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Serving Ideas For Family Meals
Serve this soup with a dollop of sour cream or a sprinkle of shredded cheese. Fresh cilantro and a squeeze of lime juice add brightness. Pair it with warm cornbread or tortilla chips for a complete meal.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid curdling. This soup also freezes well—thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use canned tomatillos instead of fresh?
Fresh tomatillos work best for flavor and texture, but you can substitute canned if fresh are unavailable. Just drain and rinse them well.
How spicy is this soup?
The soup has a mild to moderate spice level, mainly from the roasted red peppers. You can adjust by adding more peppers or a pinch of cayenne for extra heat.
Can I make this soup dairy-free?
Yes, substitute the milk with a plant-based milk like almond or oat milk to keep it dairy-free.
Can I prepare this soup in advance?
Absolutely! The flavors improve after sitting for a few hours. Reheat gently before serving.
What can I use if I don’t have fresh marjoram or thyme?
Dried herbs can be used, but reduce the amount to about half a teaspoon each to avoid overpowering the soup.
Is there a way to make this soup thicker?
To thicken, simmer it longer uncovered or add a small amount of cornstarch slurry while simmering.
Can I freeze this soup?
Yes, but note that the milk-based soup may separate slightly upon thawing. Reheat slowly and stir well.
What is the best way to remove the husks from tomatillos?
Peel off the papery husks and rinse the tomatillos under warm water to remove the sticky residue before cooking.
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