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Categories Soups, Stews, and Chilis Triple Corn Stew
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Triple Corn Stew

One of the BEST soups/stews I've ever eaten. It is a family recipe from my daughter in law. The hominy and chorizo are a great flavor combination. I add a little Habanero hot sauce on top once it's in the bowl.

This would make a great alternative to Brunswick Stew.

  • 8 oz chorizo sausages, casings removed
  • 1 can yellow hominy, drained
  • 1 can cream-style corn
  • 2 cups fresh cut yellow or white corn kernels; or 1 package (10 oz) frozen corn kernels, thawed; or 1 can (1 lb) corn kernels drained
  • 1 teaspoon cornstarch
  • 1/2 cup fat free reduced-sodium chicken broth
  • Thinly sliced radishes
  1. Coarsely chop or crumble sausage; place in a 4-5 quart pan. Cook over medium heat, stirring until well browned. Discard fat
  2. Add hominy, cream-style corn, and corn kernels to pan. Cook, stirring occasionally, until heated through (about 5 minutes).
  3. In a small bowl, mix cornstarch and broth; stir into corn mixture and cook, stirring, until stew comes to a boil. Ladle stew into wide serving bowls; garnish with radishes.
One tweak I might try for this recipe would be to use a roux in place of the cornstarch... but only if additional thickening, to your taste, was required.
Number Of Servings:Makes 4 servingsSource:Family Recipe
Vegetarian:NoTime To Prepare:
Date:Tue 03 Jan 2012 05:01:46 UTCViewed:4696 times
Rating:4,00 (1 votes)

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