Recipe: Laura's Hominy Corn Chowder

from Jacques Pepin

Ingredients

3 Tablespoons olive oil
1 1/2 Tablespoons chopped garlic
1 cup chopped onion
1/2 cup minced green onion
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 vegetable broth
About 1/2 teaspoon salt
1 can corn (drained)
1/2 cup fresh cilantro, finely chopped

Directions

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.