Corn and Hominy Chowder

• 1 Tbs. vegetable oil
• 1 onion, diced
• 1 3/4 cups canned hominy, drained and rinsed
• 1 to 2 tsp. chili powder, or to taste
• 6 large white mushrooms (3 oz.), wiped clean
• 1 3/4 cups creamed corn
• 1 cup soymilk
• 4 oz. diced mild green chiles
• Salt and freshly ground black pepper to taste
• 3 oz. shredded Pepper Jack cheese or soy cheese for garnish
• 1/2 avocado, diced for garnish
• 1/2 red bell pepper, diced for garnish

1. Heat oil in large skillet over medium heat.
2. When hot, saute onion until golden and crisp, about 7 minutes.
3. Add hominy and chili powder, and cook through.
4. Slice mushrooms lengthwise, including cap and stem.
5. Stir into hominy mixture, and saute until soft, about 5 minutes.
6. Meanwhile, combine creamed corn and soymilk in large saucepan, and heat over medium heat until mixture boils.
7. Cook for 5 minutes.
8. Stir in green chiles, onion mixture, and salt and pepper.
9. When soup returns to a boil, remove from heat and serve, garnishing each portion with shredded cheese, avocado and red bell pepper.

vegetable oil, onion, hominy, chili powder, white mushrooms, corn, soymilk, green chiles, salt, shredded pepper, avocado, red bell pepper

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