Recipe: Delicious Spicy Ham and Hominy Chowder

Spicy Ham and Hominy Chowder. Add the hominy, chilies, flour, thyme, salt and pepper. Gradually stir in the milk, and bring to a boil. On a bbq or stovetop smoker over moderately low heat, gently smoke mushrooms until just cooked through.

The ham and cheese gets added just before serving. The cheddar cheese is what really makes this soup as delicious as it is. It's hard to resist cheesy goodness. You can have Spicy Ham and Hominy Chowder using 15 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Spicy Ham and Hominy Chowder

1. Prepare of bacon.
2. It's of diced, celery.
3. Prepare of onion, chopped.
4. You need of hominy.
5. It's of cubed, ham.
6. Prepare of peppers, different colors.
7. You need of serranos.
8. Prepare of chicken broth.
9. It's of cilantro.
10. Prepare of savory.
11. You need of herb de provence.
12. It's of ground black pepper.
13. Prepare of seasoning salt.
14. You need of half and half.
15. It's of instant potatoes.

Hominy Casserole - simple and quick southwestern side dish with of hominy, chilies and cheese. Great side dish for pot lucks and barbecues. Our ham soup recipe features smoked ham hocks, canned white hominy, tomatoes, green pepper and onion with a little ancho chili powder for spicy flair. Pour the garlic liquid into the broth.

Spicy Ham and Hominy Chowder step by step

1. Dice and cook bacon until slightly crisp, drain off most of the grease.
2. Add celery and onion, saute a couple of minutes and then add the peppers and serranos.
3. Once all of the vegetables are 2/3 cooked had the ham, the broth, drained hominy and seasonings. Make sure the liguid covers the other ingredients. If it does not add more broth or water..
4. Once hot, add the half and half, and the instant potatoes. Depending upon the brand adjust the amount of instant potatoes..

Bring to a boil and then lower to a simmer adding the pasta cooking until al dente. Hominy is one of those things for which I've just recently developed an appreciation, and I have a hunch I'm not alone. It's star ingredient in a pazole and some Peruvian Hominy is a good change of pace from corn. The kernels are bigger, and they tend to soak up more of the flavors around them. To add a little chewy bite to the mix, I stirred in a can of drained, cooked hominy, a trick I discovered when working on my Sweet Potato and Bean Chili recipe a After layering some salsa in the bottom of a casserole dish, I dip the tortillas one at a time into the salsa, stuff them with a bit of the spinach and.