Ingredients for Corn And Hominy Chowder
- Olive Oil
- 2 cloves garlic, minced
- 1 medium yellow onion, chopped
- Scallion
- Hot Salsa
- Diced Tomatoes
- White Hominy
- Ground Cinnamon
- Ground Cumin
- Dried Thyme Leaves
- Homemade Chicken Stock
- 1 teaspoon salt
- Corn Kernels
- Fresh Cilantro
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Corn And Hominy Chowder? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Corn And Hominy Chowder
- Heat olive oil in a large saucepan or Dutch oven over medium heat. Add minced garlic, chopped onion, and thinly sliced scallions. Cook for 3-5 minutes, until softened and fragrant.
- Stir in the diced potatoes, butter, smoked paprika, salt, and pepper. Cook for another 2 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes, or until potatoes are tender.
- Stir in the drained and rinsed hominy and milk or cream. Heat through for about 5 minutes.
- Stir in the corn and cilantro. Simmer for another 2-3 minutes. Taste and adjust seasoning as needed.
- Serve hot and enjoy! Garnish with extra cilantro if desired.
Nutrition Information (Approximate per serving)
Sodium
74 g
Sugar
30g
Fat
8g
Carbs
12g
