Zucchini Blossoms and Tomatillo Soup

In 12-inch skillet, heat oil over medium-high heat. Add 1/4 cup onion and 1 teaspoon garlic; cook about 2 minutes, stirring constantly, until tender. Stir in zucchini. Cook 2 to 4 minutes, stirring occasionally, until zucchini is crisp-tender. Stir in corn; cook 2 minutes longer. Stir in zucchini blossoms, bouillon granules and pepper. Remove from heat; set aside.

To make tomatillo mixture in 2 batches, in blender, place 1 1/2 cups of the broth, half of the tomatillos, 1 chile, 1/4 cup onion, 1 teaspoon garlic and 2 tablespoons cilantro. Cover; blend on high speed about 30 seconds or until smooth. Repeat with 1 1/2 cups of the broth, remaining tomatillos, 1 chile, 1/4 cup onion, 1 teaspoon garlic and 2 tablespoons cilantro.

Strain pulp from tomatillo mixture to make sauce. Reserve 1/2 cup of the stained pulp; discard remaining pulp.

In 6-quart Dutch oven, heat sauce and reserved 1/2 cup pulp over medium-high heat to boiling. Reduce heat; simmer 5 to 8 minutes, stirring occasionally, until mixture thickens. Add remaining 2 cups broth. Stir in zucchini mixture. Cook 7 to 10 minutes longer, stirring occasionally, until zucchini is tender.