SPICY CHIPOTLE, PORTOBELLO, AND HOMINY CHOWDER
Provided by Food Network
Time 52m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Rinse the mushrooms and set aside.
- In a saucepan, add the salt and sugar to the water, and simmer over moderate heat until salt and sugar are dissolved. Remove from heat, cool to room temperature, and add mushrooms to brine. Allow to marinate for at least 2 hours. Remove mushrooms from brine and gently press between towels to remove excess moisture. On a bbq or stovetop smoker over moderately low heat, gently smoke mushrooms until just cooked through. Set aside to add to finished chowder.
- To make chowder, heat the olive oil in a deep soup pot. Add the onions, chipotles, and garlic. Saute until soft, but not brown, about 5 minutes. Add the tomatillos, fennel, cumin, coriander, oregano, cinnamon, tomatoes, and stock. Simmer gently for 15 minutes. Add the hominy to pot, and simmer to heat through. Correct the seasoning with salt and pepper.
- To serve, slice the smoked portobellos at an angle, and place in warm soup bowls. Ladle the chowder on top and serve immediately.
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Dosta ali Mallah
[email protected]This chowder is the perfect comfort food.
Protul Mondl
[email protected]I love the smoky flavor of the chipotle peppers in this chowder.
Aiden Brown
[email protected]This chowder is so easy to make. Even a beginner cook can make it.
Nayem Rohaman
[email protected]I've made this chowder several times now and it's always a hit. It's one of my favorite recipes.
Lilibeth Rosales
[email protected]This chowder is also very affordable to make. It's a great option for a budget-friendly meal.
Brodie Donald
[email protected]I'm a vegetarian and I love this chowder. It's a great way to get my daily dose of protein and vegetables.
Jannatl naher
[email protected]This chowder is also great for meal prep. I made a big batch on the weekend and then had lunch for the rest of the week.
Kamogelo T Thobejane
[email protected]I made this chowder in my slow cooker and it turned out perfectly. I just threw all the ingredients in in the morning and dinner was ready when I got home from work.
Abdulraheem Khan
[email protected]This chowder is perfect for a cold winter day. It's hearty and filling, and the spices really warm you up.
dawn Olson
[email protected]I'm not usually a fan of hominy, but I really enjoyed it in this chowder. It added a nice sweetness and texture.
Wilma Martin
[email protected]This recipe is a great way to use up leftover portobello mushrooms. I also added some diced zucchini and yellow squash, and it turned out great!
Lokesh Bhatt
[email protected]I made this chowder for a potluck and it was a hit! Everyone loved the spicy and smoky flavor. I would recommend using a good quality chipotle pepper, as it really makes a difference in the taste.
Marius Berg
[email protected]This chowder was absolutely delicious! The chipotle peppers added a nice smoky flavor, and the hominy gave it a unique texture. I will definitely be making this again.