White Hominy Chowder

White Hominy Chowder





Prep Time: 20 Min
Cook Time: 40 - 45 Min

Yields: 4 + Servings

WHAT YOU NEED

• 2 Tbsp. EVOO
• 3 Tbsp. Unsalted Butter
• 1 Yellow Onion, diced
• 1 Large Carrot, halved lengthwise and sliced
• 3 stalks Celery, diced
• 4 cloves Garlic, crushed & minced
• 2 Large Russets, peeled and cubed
• 709g White Hominy, drained & rinsed
• 1 C Cooked White Beans
• 1/4 C AP Flour
• 1 C White Wine
• 4 C PC Brand Plant-Based Chicken Broth
• 1 Hard Cheese Rind
• 1 C Frozen Peas
• 1/2 C Whipping Cream, room temp
• 2 Bunches Fresh Thyme 
• 1/2 Tsp. Red Pepper Flakes
• 1 Tsp. Dried Rosemary
• 1/2 Tsp. + Sea Salt
• Cracked Pepper 
• Shaved Grana Padano, Fresh Chives - Garnish

OPTIONAL CROUTONS

• 4 Bagels, chopped into chunks. (Or, 5ish cups of old bread)
• 1/4 C + 2 Tbsp. EVOO
• 1 Tsp. Garlic Powder
• 1 Tsp. Italian Seasoning
• 1/2 Tsp. Red Pepper Flakes
• 1/4 Tsp. + Sea Salt

DIRECTIONS

• CROUTONS - If you're preparing the croutons, preheat the oven to 375 F. Toss the chunks of bagel / bread together with the EVOO, pep flakes, Italian seasoning, garlic powder, and salt. Spread the chunks in a single layer on a parchment lined baking sheet. Bake 15 minutes, flip, and continue to bake another 10 - 15 until crispy but still a teeny bit chewy inside. Sprinkle with sea salt and let cool. Store in an air tight container for 5 - 7 days.
• Begin heating 2 Tbsp. butter + EVOO, minced garlic, 1 bunch thyme, and pepper flakes, in a large sauce pot set to medium. Once heated, let everything sizzle for just a minute before stirring in the rosemary, onions, carrot, and celery. Season with salt and cracked pepper, stir, and cook about 5 minutes. Add the potatoes and season again with sea salt & pep, cover, and cook about 5 minutes. Stir in the flour until it is thoroughly incorporated and let it cook another minute or two. 
• Pour in the white wine and let it simmer until almost entirely reduced. Slowly whisk in the broth making sure to whisk vigorously to break up any veggies clumped together in flour. Once incorporated, let the soup come to a boil. Once boiled, add the 1/2 tsp. sea salt, hominy, hard cheese rind, and white beans. Pluck out the fresh thyme and drop in the second bunch. Reduce the heat to medium low, cover, and simmer for 25 minutes. Remove the lid, add the green peas, and continue to simmer for another 5 or so minutes until nice and thick. 
• Pluck out the thyme and hard cheese rind. Stir in the cream and let the soup come back to a simmer. Turn off and taste. Adjust salt / pepper if desired.
• Serve garnished with shaved grana padano, fresh chives, and the croutons if you made them. ENJOY!

HAPPY VEG