Ham & Hominy Chowder
Yield
servingsPrep
10 minCook
50 minReady
60 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | pound |
red skinned potatoes
cubed |
|
| 1 | medium |
onions
chopped |
|
| 1 | medium |
sweet red bell peppers
red or green, chopped |
*
|
| 1 ¼ | cups |
ham
cooked, cubed |
*
|
| ½ | cup |
celery
chopped |
|
| 14 | ounces |
white hominy
or yellow, canned |
* |
| 4 | ounces |
green chili peppers
canned, chopped |
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 ¼ | teaspoons |
thyme
dried |
*
|
| 1 ½ | teaspoons |
salt
optional |
|
| ¼ | teaspoon |
black pepper
|
|
| 1 ½ | cups |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 453.6 | g |
red skinned potatoes
cubed |
|
| 1 | medium |
onions
chopped |
|
| 1 | medium |
sweet red bell peppers
red or green, chopped |
*
|
| 296 | ml |
ham
cooked, cubed |
*
|
| 118 | ml |
celery
chopped |
|
| 404.6 | ml/g |
white hominy
or yellow, canned |
* |
| 115.6 | ml/g |
green chili peppers
canned, chopped |
|
| 15 | ml |
all-purpose flour
|
|
| 6.3 | ml |
thyme
dried |
*
|
| 7.5 | ml |
salt
optional |
|
| 1.3 | ml |
black pepper
|
|
| 355 | ml |
milk
|
|
Directions
In a 3-quart saucepan, combine the oil, potatoes, onion, bell peppers, ham and celery.
Cook over low heat 10 minutes stirring occasionally.
Add the hominy, chilies, flour, thyme, salt and pepper.
Gradually stir in the milk, and bring to a boil.
Reduce the heat, simmer, covered, for 30 to 40 minutes or until soup is thickened and potatoes are tender.
