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.

Enjoy!

• 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

Preparation

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.