Total Time
Prep 15 mins
Cook 30 mins

This recipe comes from the Monday to Friday Cookbook by Michele Urvater. We really love the flavor of it, but find it is not substantial enough for dinner by itself. It is, however, excellent with ham (or grilled cheese) sandwiches. This could easily be turned into a vegetarian dish, as well, by substituting water or vegetable stock for the chicken stock.

Ingredients Nutrition


  1. Chop the onion and mince the garlic. Core and finely chop the tomatoes, reserving the juices.
  2. Heat oil in a large saucepan over medium heat. Add onion and saute 2 to 3 minutes.
  3. Add the garlic, tomatoes, reserved juices, stock, corn and chiles. Bring liquid to a simmer, then cover the pot and cook gently over low heat for 15 minutes.
  4. Meanwhile rinse and mince the cilantro (or parsley).
  5. While whisking constantly, slowly drizzle the cornmeal into the simmering soup. Simmer gently, uncovered, until thickened, about 10 minutes. Make sure you occasionally stir the bottom of the pot to prevent the cornmeal from sticking.
  6. Season soup to taste.
  7. Right before serving, add lemon or lime juice, cilantro, and cheese (if you are using it.


Most Helpful

Excellent soup! We soup lovers enjoyed this one. Made this using parsley. Made as posted and wouldn't change a thing.

Gerry July 01, 2008

This was delicious and extremely easy. You're right in that it's not substantial enough as a meal by itself - so I had two bowls! I made it exactly as written using lemon juice and maybe little more than 1/2 cup of cheese. My boyfriend and I really enjoyed it. My only issue was that it took more like 25 minutes for the soup to thicken when I added the cornmeal. I used a coarse ground so that might account for it, but it was definitely worth the wait. Thank you for posting. Reviewed for ZWT4.

DreamoBway June 30, 2008

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