"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

VEGETABLES/CORN/Creamy Corn and Hominy Recipe

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This recipe for VEGETABLES/CORN/Creamy Corn and Hominy, by , is from Mom Loves to Cook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marilee Larkey
Added: Thursday, August 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
16 ounce can white hominy
1 cup half and half
can of cream of chicken soup
small can chopped green chilies (mild)
1 clove garlic, minced
10 ounce pkg. frozen corn
salt and pepper to taste
Tabasco sauce to taste

Directions:
Directions:
Drain and rinse the hominy. In a large saucepan, combine the hominy, half and half, chicken soup, chilies and garlic. Bring to a boil, lower the heat and continue to simmer, stirring occasionally, for 20-30 minutes or until the liquid has reduced in volume and somewhat thickened. Stir in the corn and cook another 10 minutes or so, until the corn is tender. Season with salt and pepper and Tabasco sauce to taste.

Number Of Servings:
Number Of Servings:
6

 

 

 

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