Chowder uses hominy, fire-roasted corn
I will not eat an out-ofseason fresh tomato, but I don’t wait for summer to enjoy all kinds of corny-ness. This bowl features frozen fire-roasted kernels and an inexpensive, canned variety that you might not pick up that often: hominy.
Its dried kernels are treated to the same kind of alkaline process that produces masa, and they morph into large and wonderfully chewy bits with lots of corn flavor. You might know hominy as the star of a stewy Mexican posole; once you stock your pantry with a can or two, you’ll come to rely on it as an easy alternative for canned beans in other recipes.
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 3 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 5 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.
310 calories, 6 g protein, 8 g fiber, 15 g sugar, 52 g carbohydrates, 10 g fat (2 g saturated), 0 mg cholesterol, 870 mg sodium