Corn and Hominy Chowder
Creamy, hearty, and brimming with flavor, this Corn and Hominy Chowder is the ultimate comfort food that brings together sweet corn, nutty hominy, and aromatic vegetables in every spoonful. Perfect for cozy weeknight dinners or winter gatherings, this chowder combines a silky base flavored with garlic, thyme, and a touch of heavy cream, balanced by the satisfying texture of diced potatoes and tender veggies. The combination of canned hominy and frozen corn makes this recipe not only delicious but also convenient, with pantry staples taking center stage. Ready in just under an hour, this one-pot marvel is a warm, filling meal that’s best served with crusty bread or crackers for dipping. It's a delightful twist on traditional corn chowder and an ideal dish for fans of Southwestern-inspired flavors.
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 large Yellow onion, diced
- 2 medium Carrots, peeled and diced
- 2 Celery stalks, diced
- 3 Garlic cloves, minced
- 3 tablespoons All-purpose flour
- 4 cups Chicken or vegetable broth
- 1 large Russet potato, peeled and diced
- 15 ounces Canned hominy, drained and rinsed
- 2 cups Frozen corn kernels
- 1 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
In a large soup pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes, stirring constantly, to remove the raw flour taste.
Gradually pour in the chicken or vegetable broth, stirring constantly to prevent lumps.
Add the diced potato, hominy, corn, thyme, bay leaf, salt, and black pepper to the pot. Bring to a gentle boil, then reduce the heat to low and simmer for 15 minutes or until the potato is tender.
Stir in the heavy cream and let the chowder heat through for 3-5 minutes. Do not allow it to boil.
Discard the bay leaf, taste, and adjust seasoning if necessary.
Ladle the chowder into bowls and garnish with freshly chopped parsley. Serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
2313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.9 g | 167% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 6253 mg | 272% | |
| Total Carbohydrate | 252.5 g | 92% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 48.5 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 3859 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
