Spicy Southwest Corn Soup

Ingredients 0/11

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.