Corn and Hominy Chowder

Soups On

• Ready In: 35 mins
• Serves: 6

Ingredients

• 3  tablespoons olive oil
• 1 1⁄2 tablespoons  chopped garlic
• 1  cup  chopped onion
• 1⁄2 cup  minced scallion
• 1⁄2 cup  green hot salsa (to taste)
• 1 (14 ounce) can diced tomatoes, in sauce
• 1 (28 ounce) can white hominy (about 3 cups kernals and juice)
• 1⁄2 teaspoon ground cinnamon
• 2  teaspoons ground cumin
• 1⁄2 teaspoon dried thyme leaves
• 4  cups  homemade chicken stock or 4  cups  canned low sodium chicken broth
• 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

Directions

1. Heat oil in a large saucepan over medium heat and add garlic,onion,and scallions.
2. Cook for 3 minutes, then add the rest of the ingredients, except for the corn and cilantro.
3. Bring to a boil, and cook for 15 minutes.
4. Stir in the corn and cilantro, return to a boil and cook 5 minutes more,and serve.