CORN AND HOMINY CHOWDER
4 servings (makes 5 ½ to 6 cups) Serve with your favorite salsa verde and cornbread.
3 or 4 cloves garlic
1 medium onion
5 or 6 scallions
One 28-ounce can white hominy 2 tablespoons extra-virgin olive oil 2 teaspoons ground cumin Leaves from 2 stems fresh thyme One 14-ounce can no-salt-added diced tomatoes
4 cups no-salt-added chicken or vegetable broth
½ teaspoon kosher salt, or more as needed
1 ½ cups corn kernels (fresh or frozen; if using the latter, preferably fire-roasted)
Leaves from 8 to 10 stems cilantro
Peel and mince enough garlic to yield 1 tablespoons. Cut the onion into small dice. Trim the scallions, and then coarsely chop the white and light-green parts. Drain and rinse the hominy in a colander.
Heat the oil in a soup pot or Dutch oven over medium-high heat. Once the oil shimmers, stir in the garlic, onion and scallions. Cook for three minutes, until softened, then add the cumin, thyme, diced tomatoes and their juices, the broth, salt and hominy. Give the mix a good stir; once it comes to a boil, reduce the heat to medium and cook for 15 minutes, stirring a few times.
Stir in the corn; cook for five minutes or just until heated through. Remove from the heat. Taste, and add more salt, as needed.
Coarsely chop the cilantro; stir some into the chowder and scatter over each portion in a bowl. Serve hot.
Nutritional information per serving (using vegetable broth): 310 calories, 6 g protein, 52 g carbohydrates, 10 g fat, 2 g saturated fat, 0 mg cholesterol, 870 mg sodium, 8 g dietary fiber, 15 g sugar
Adapted from Jacques Pepin’s “Fast Food My Way” (Houghton Mifflin, 2004).