Corn and posole chowder (l a times)

6 servings

Ingredients

Quantity Ingredient
1 can (15-oz) cream-style corn
1 cup Canned whole-kernel corn, well drained, or frozen corn
1 can (15 1/2-oz) yellow or white hominy, rinsed and drained
1 can (14 1/2-oz) vegetable broth (low-sodium chicken broth can also be used)
¾ cup Water mixed with 2 tb instant masa
1 medium Onion, diced
1¼ teaspoon Ground cumin
½ teaspoon Hot sauce or to taste
Salt
⅓ cup Cilantro leaves
⅓ cup Green onions, sliced thin
¼ cup Diced red bell pepper
Formatted by Manny Rothstein

Directions

Some soups and chowders come together quickly with great success, even without the benefit of homemade stock and long simmering. This is one. The hominy and instant masa enrich the soup with a deep corn flavor. If you'd like less conventional garnishes, try thin-sliced radishes, a squeeze of lime juice and fresh oregano leaves.

Simmer cream-style corn, canned corn, hominy, broth, water and instant masa, onion, cumin and hot sauce in 3-quart saucepan over medium heat until onion is softened, about 10 minutes. Stir often to avoid sticking. Add salt to taste. (Can be made a day ahead to this point and refrigerated, tightly covered). Gently reheat before serving, stirring often. If soup thickens too much, add water as needed.

Divide among 6 to 8 bowls and garnish with cilantro leaves, sliced green onions and diced red bell pepper. Pass extra hot sauce, if desired.

Makes 6 to 8 servings. Each of 6 servings contains about: 180 calories 850 mg sodium 0 cholesterol 2 grams fat 39 grams carbohydrates 5 grams protein 1.30 grams fiber.

By Abby Mandel, Special to The Times, Copyright Los Angeles Times, November 16, 1995

Submitted By MANNY ROTHSTEIN On 11-25-95

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