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RECIPES SOUP: CORN AND HOMINY CHOWDER Episode 103: Soup's On "I find the taste of hominy addictive. I always keep a few cans in my pantry. One day I decided to include it in this fast and flavorful soup. It was a hit!" printer-friendly version email recipe Ingredients Serves: 6 • 3 tablespoons good olive oil • 1 1/2 tablespoons chopped garlic • 1 cup chopped onion • 1/2 cup minced scallion • 1/2 cup Green Hot Salsa or less for a milder soup • 1 (14-ounce) can diced tomatoes in sauce • 1 (28-ounce) can white hominy (about 3 cups kernels and juice) • 1/2 teaspoon ground cinnamon • 2 teaspoons ground cumin • 1/2 teaspoon dried thyme leaves • 4 cups chicken stock, homemade or low-salt canned chicken broth • About 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 Preparation Heat the oil in a large saucepan over medium heat and add the garlic, onion, and scallions. Cook for 3 minutes, then add the rest of the ingredients, except for the corn and cilantro. Bring to a boil, and cook for 15 minutes. Stir in the corn and cilantro, return to a boil, and serve. Recipe courtesy of Houghton Mifflin Company, ©2004 Jacques Pépin from Jacques Pépin: Fast Food My Way. Soup's On Menu • Cheese Crostini • Corn and Hominy Chowder • Red Snapper with Mussels and Chorizo • Cheese Crostini • Banana Bourbon Coupe

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