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Tuesday, October 20, 2009

Corn Chowder Recipe

With the onset of cooler weather, I've started making soups for dinner. Corn Chowder is quickly becoming a favorite. The recipe is super easy and take about 30 minutes from start to finish. The really nice thing is that it cost $3.87 to make and serves 6 adults. In our family we usually have enough leftovers for lunch the next day. I serve it with sweet corn bread. I know it sound like a lot of maze, but it goes really well together.


• 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 or a can 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.

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