Jacques Pépin: Fast Food My Way|
Recipe: Corn and Hominy Chowder
"I find the taste of hominy addictive. I always keep a few cans in my pantry. One day I decided to include it in this fast and flavorful soup. It was a hit!"
3 tablespoons good olive oil
1 1/2 tablespoons chopped garlic
1 cup chopped onion
1/2 cup minced scallion
1/2 cup Green Hot Salsa or less for a milder soup
1 (14-ounce) can diced tomatoes in sauce
1 (28-ounce) can white hominy (about 3 cups kernels and juice)
1/2 teaspoon ground cinnamon
2 teaspoons ground cumin
1/2 teaspoon dried thyme leaves
4 cups chicken stock, homemade or low-salt canned chicken broth
About 1/2 teaspoon salt (less if using canned chicken broth)
1 1/2 cups corn kernels (from 2 ears of corn)
1/2 cup (lightly packed) fresh cilantro, finely chopped
Heat the oil in a large saucepan over medium heat and add the garlic, onion, and scallions.
Cook for 3 minutes, then add the rest of the ingredients, except for the corn and cilantro.
Bring to a boil, and cook for 15 minutes.
Stir in the corn and cilantro, return to a boil, and serve.
Recipe courtesy of Houghton Mifflin Company, ©2004 Jacques Pépin from Jacques Pépin: Fast Food My Way.