Homemade soups and stews are not given the credit they deserve. If you grew up on canned soup, the difference is like seeing the ocean for the first time after a life full of ponds. It’s not even close. A well-made soup is one of the most comforting things you can cook for yourself, but it’s been left out of our self-care conversations over the last several years. It’s too practical, too available to everyone to put it up on a pedestal like that, I guess. Why make soup when you could spend $80 on that new serum that the algorithm is shoving down your throat? Soup doesn’t promise eternal youth, lasting love, or viral fame. It just makes dinner a little more joyous and feels like a hug in a bowl. But somehow that still isn’t enough for people. Maybe that’s because soup, stews, and chowder aren’t sexy. They taste fucking incredible but somehow that rarely translates in photos. They always just look… fine. But this week we are making a chowder that isn’t just fine, it’s fucking incredible. This White Bean and Hominy Chowder will stick to your ribs, warm your cold heart, and will be ready in less than 45 minutes from chop to chomp.
Hominy is the star of the show here. The puffy kernels are the perfect texture for a velvety chowder like this so it’s worth the extra effort to find it in your local market. Here’s a little history about hominy: Hominy is made from corn kernels that have been soaked in a lye or slacked lime solution to soften the tough outer hulls. This process, called nixtamalization, was invented by the indigenous populations of Mesoamerica over 3500 years ago. It makes the nutrients in the corn like vitamin B3, iron, and calcium available for us to absorb and digest while also making the corn easier to grind and form into masa. This process is one of the greatest food innovations humanity has ever come up with. So yeah, I’m a fan. You can find it dried and cook it yourself, but I find the canned version most widely available. Just look on the bottom shelf near your canned beans and salsa in the store. Hominy kernels are about three times the size of your average corn kernel and the texture is all its own. Add that to the creamy white beans, chunky veggies, and velvety broth in the chowder and you’ve got all the makings of a favorite meal for years to come. I like to top mine with some oyster or saltine crackers and a sprig of fresh dill but that’s entirely optional. Also, if you don’t want to use all the spices I call for, you can always sub in 2 teaspoons of Old Bay seasoning instead. I won’t judge you. This chowder freezes great so don’t forget to store some away for later. You’ll be craving it. I promise.
There’s also an audio recipe to keep you company while you cook. The quality will keep getting better with time as I figure all this shit out. Enjoy!
White Bean and Hominy Chowder
Makes enough for 4-6 people
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