Wow! This is really a great chowder. I have made plenty of clam chowder in my days, but up until this one, I had never tried corn and hominy chowder. So when I first tried this corn and hominy chowder, I was a bit sceptical about the outcome. However, after making and tasting this great dish, I was sold…and so was my wife. Couple a lovely bowl of this chowder with a nice, fresh loaf of crusty French bread and you are good to go.
3 tablespoons extra-virgin olive oil
1-1/2 tablespoons chopped garlic (jarred, if you wish)
1 cup chopped onion
1/2 cup chopped scallions
1. Heat the oil in a large saucepan, then add the onions and scallions. Cook these ingredients for 2-3 minutes.
1/2 cup jarred green salsa (or to taste)
1-14.5 ounce can diced tomatoes
1-28 ounce can white hominy, with juice
1/2 teaspoon cinnamon
2 teaspoon ground cumin
1/2 teaspoon dried thyme leaves
2 cans low-salt chicken broth (2 cups in each can)
2. Add the above ingredients to the pot and bring it to a boil, and then cook it for 15 minutes.
1-1/2 cups corn kernels from 1-2 ears of corn, or from frozen corn
1/2 cup fine chopped cilantro (or equivalent in dried)
3. Stir the corn above into the chowder, add the cilantro and serve.