Corn and Hominy Chowder

Name: Corn and Hominy Chowder
Ingredients: 1 Tbs. vegetable oil; 1 onion, diced; 1 3/4 cups canned hominy, drained and rinsed; 1 to 2 tsp. chili powder, or to taste; 6 large white mushrooms (3 oz.), wiped clean; 1 3/4 cups creamed corn; 1 cup soymilk; 4 oz. diced mild green chiles; Salt and freshly ground black pepper to taste; 3 oz. shredded Pepper Jack cheese or soy cheese for garnish; 1/2 avocado, diced for garnish; 1/2 red bell pepper, diced for garnish

12 ingredients

9 steps

Ingredients

1 Tbs. vegetable oil
1 onion, diced
1 3/4 cups canned hominy, drained and rinsed
1 to 2 tsp. chili powder, or to taste
6 large white mushrooms (3 oz.), wiped clean
1 3/4 cups creamed corn
1 cup soymilk
4 oz. diced mild green chiles
Salt and freshly ground black pepper to taste
3 oz. shredded Pepper Jack cheese or soy cheese for garnish
1/2 avocado, diced for garnish
1/2 red bell pepper, diced for garnish

Directions

1

Heat oil in large skillet over medium heat.
2

When hot, saute onion until golden and crisp, about 7 minutes.
3

Add hominy and chili powder, and cook through.
4

Slice mushrooms lengthwise, including cap and stem.
5

Stir into hominy mixture, and saute until soft, about 5 minutes.
6

Meanwhile, combine creamed corn and soymilk in large saucepan, and heat over medium heat until mixture boils.
7

Cook for 5 minutes.
8

Stir in green chiles, onion mixture, and salt and pepper.
9

When soup returns to a boil, remove from heat and serve, garnishing each portion with shredded cheese, avocado and red bell pepper.