Corn and Hominy Chowder

1. 1

   Heat oil in large skillet over medium heat.

2. 2

   When hot, saute onion until golden and crisp, about 7 minutes.

3. 3

   Add hominy and chili powder, and cook through.

4. 4

   Slice mushrooms lengthwise, including cap and stem.

5. 5

   Stir into hominy mixture, and saute until soft, about 5 minutes.

6. 6

   Meanwhile, combine creamed corn and soymilk in large saucepan, and heat over medium heat until mixture boils.

7. 7

   Cook for 5 minutes.

8. 8

   Stir in green chiles, onion mixture, and salt and pepper.

9. 9

   When soup returns to a boil, remove from heat and serve, garnishing each portion with shredded cheese, avocado and red bell pepper.

No additional tips available.