Here’s a full-flavored- not full-figured- creamy soup using the South’s ubiquitous hominy.
vegetable oil spray
1/2 small yellow onion, finely diced
1 medium red bell pepper, diced
1 clove garlic, minced
1 cup finely chopped green onions, plus extra for garnish
1 can (20 ounces) hominy, broken apart with a fork
2 cups fresh corn kernels (4 ears), or 2 cups frozen
1 1/2 cups low-fat milk
1 cup shredded low-fat cheddar cheese, plus extra for garnish
salt and freshly ground black pepper, to taste
Spray the bottom of a medium saucepan thoroughly with vegetable oil. Heat the pan and saut’ the onion, bell pepper, garlic and green onions for about 3 minutes. Add the hominy, corn and milk. Cook over high heat, stirring constantly, until soup comes almost to a boil. Remove from the heat and stir in the 1 cup grated cheese. Season with salt and pepper. Serve in bowls garnished with grated cheddar and green onions. Serves 6 to 8.
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