Corn And Hominy Chowder

• 3 tablespoons olive oil
• 1 1/2 tablespoons chopped garlic
• 1 cup chopped onion
• 1/2 cup minced scallion
• 1/2 cup green hot salsa (to taste)
• 1 (14 ounce) can diced tomatoes, in sauce
• 1 (28 ounce) can white hominy (about 3 cups kernals and juice)
• 1/2 teaspoon ground cinnamon
• 2 teaspoons ground cumin
• 1/2 teaspoon dried thyme leaves
• 4 cups homemade chicken stock or 4 cups canned low sodium chicken broth
• 1/2 teaspoon salt (less if using canned chicken broth)
• 1 1/2 cups corn kernels (from 2 ears of corn)
• 1/2 cup lightly packed fresh cilantro, finely chopped

1. Heat oil in a large saucepan over medium heat and add garlic,onion,and scallions.
2. Cook for 3 minutes, then add the rest of the ingredients, except for the corn and cilantro.
3. Bring to a boil, and cook for 15 minutes.
4. Stir in the corn and cilantro, return to a boil and cook 5 minutes more,and serve.

olive oil, garlic, onion, scallion, green hot salsa, tomatoes, white hominy, ground cinnamon, ground cumin, thyme, chicken, salt, corn kernels, lightly packed fresh cilantro

Taken from www.food.com/recipe/corn-and-hominy-chowder-145112 (may not work)