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  • 1.5 Tbsp butter
  • 1 small onion, diced
  • 3 large anaheim peppers, diced
  • 1 jalapeno (remove the seeds and ribs if you don't want it to be too spicy)
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 12 oz. can tomatillos, cored and coarsley chopped (of course you can use fresh but my store rarely carries decent garlic, let alone tomatillos)
  • 1 tsp. ground cumin
  • 1/2 tsp. oregano
  • 1/2 tsp. chili powder
  • salt and pepper
  • 2 cups corn, divided (I roasted mine)
  • 4 cups chicken or vegetable broth
  • 1/4 cup masa harina (corn flour)
  • 3/4 cup half and half or cream


  • In a stockpot or dutch oven, melt the butter. Cook the onions and all the peppers over medium-low heat until they become tender. Add the garlic and saute until fragrant, about a minute.
  • Add the tomatillos, cumin, oregano, chili powder and salt and pepper to taste. Cover and simmer over low heat for about 5 minutes, to combine the flavors and cook the tomatillos.
  • Put the pepper/onion/tomato mixture and 1 cup of the roasted corn in a food processor. Process the mixture into a puree (there will still be pieces of the veggies since there is not much liquid at this point).
  • Put the pureed mixture back into the dutch oven and turn the heat to medium-high. Mix the masa harina with the chicken broth until it's dissolved. Add the broth/masa mixture to the dutch oven, as well as the rest of the corn. Simmer for a few minutes and season to taste, if necessary. Add the half and half or cream, and heat through.

Categories: Bisque/Cream  Dairy  Soup  Stove  Vegetable 

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