Triple Corn Stew Recipe
Ingredients
| Sausages | 8 Ounce | |
| Hominy | 1 Can (10oz), drained | |
| Cream | 1 Can (10oz) | |
| Corn kernels | 2 Cup (16 tbs), drained | |
| Cornstarch | 1 Teaspoon | |
| Fat | 1/2 Cup (16 tbs), reduced | |
| Thinly sliced red radishes | ||
Directions
1. Coarsely chop or crumble sausage; place in a 4- to 5-quart (3.8- to 5-liter) pan. Cook over medium heat, stirring, until well browned (15 to 20 minutes). Discard fat.
2. Add hominy, cream-style corn, and corn kernels to pan. Cook, stirring occasionally, until heated through (about 5 minutes).
3. In a small bowl, mix cornstarch and broth; stir into corn mixture and cook, stirring, until stew comes to a boil. Ladle stew into wide serving bowls; garnish with radishes
2. Add hominy, cream-style corn, and corn kernels to pan. Cook, stirring occasionally, until heated through (about 5 minutes).
3. In a small bowl, mix cornstarch and broth; stir into corn mixture and cook, stirring, until stew comes to a boil. Ladle stew into wide serving bowls; garnish with radishes
Chef
