Two-Corn Chowder with Green Chili and Scallions
- Makes4-6 servings
- Cook Time45 minutes
This summery chowder pairs fresh sweet corn with hominy. An essential ingredient in the Mexican soup-stew called pozole, hominy is dried large-kernel corn cooked with alkali, yielding a tender-chewy, pleasantly starchy texture. Either white or yellow hominy will work here. We eke every ounce of sweet, grassy flavor out of the fresh corn. We slice off the kernels, scrape the milk from the ears and simmer the cobs in the broth. For the best color, opt for yellow corn rather than white. Pass hot sauce at the table for adding to taste.
Don’t forget to reserve the scallion whites and greens separately, as they are used at different times. Also, don’t use half-and-half or milk. Both lack richness and will separate when cooked.
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