This new favorite warm-you-to-the-bone chowder is very quick and easy to make. The recipe was from the 2019 Issue of Health Science Magazine, and created by Jeanne Schumacher & Nancy Mathews. They accurately described it as “so thick and delicious that it can be served as a soup or as a main dish over a grain.” So true! While making the demonstration video I made several modifications which I note at the end of the video, and the recipe below. I also doubled the recipe, though the ingredients below are for the original volume.
Serves 6-8
In a large stock pot (6-8 quarts), dry sauté the onion for a couple of minutes, stirring if it sticks. When slightly translucent, add the bell peppers and a couple of tablespoons of broth, cover, and cook for 8-10 minutes to soften the veggies slightly. Stir in the hominy, the garlic, and dry seasonings; cook 4-5 minutes.
Add the cubed potatoes, canned tomato sauce or diced tomatoes, and the remaining vegetable stock. Bring to a boil, then simmer for 30 minutes or until potatoes are soft.
Using an immersion blender, pulse to puree a bit of the soup, creating some creaminess, while leaving plenty of chunky potatoes for texture. Simmer for another 5-8 minutes to thicken slightly a bit. At this point I stirred a cooked and cubed sweet potato, 1/2 pkg of frozen peas, 1 /4 lb of frozen fire roasted corn, and 1 cup of unsweetened soy milk. I also added addition broth* because I prefer a soup over a very thick chowder. At the very end, stir in the chopped spinach, let it cook for a minute or two, and serve.
Enjoy!