Servings: 6Prep Time: 20 min Cook Time: 30 min
3 tablespoons butter
1/4 cup finely chopped onion or 1/2 tsp onion powder
1/2 cup white wine (I use chicken stock instead)
1/2 cup all-purpose flour
5 cups chicken broth or water
4 large peeled russet potatoes, med. dice
1 15 oz can white hominy
1 15 oz can yellow corn, drained (I like Green Giant brand)[white niblets would also work]
1 1/2 cups dill pickle juice (I like Vlassic Kosher “broth”)
2 teaspoons dried dill weed, crushed (optional)
1 cup heavy cream, whipping cream or lighter milk
seasoning salt, garlic powder, regular paprika, bay seasoning, and pepper to taste (my take in the directions)
1 large dill pickle, cut julienne to garnish (for me, I just eat this part and skip the julienne 😉
I put the chicken stock, onion powder, and water together. Tossed in the potatoes and hominy. I brought up to a boil. Added in the dill pickle juice (aka brine). I then added in the pepper (1/2 tsp) and seasoning salt (1/2 tsp). I used about 1/4 tsp of garlic powder as well. When the potatoes are starting to soften, I added in the corn and 1/2 tsp of paprika. I made the flour and butter into a roux and added in the milk/cream. I then, when thickened, whisked this with about 1 c of the water from the potatoes and then mixed it into the stock pot with potatoes, corn, and hominy. I brought this up to full boil. I added, just for kicks, 1/8 tsp of bay seasoning at the end (opt).
If you want this even thicker, you can add in a couple tbsp of potato flakes (nice cheating, no fat, option to add just a bit more body if you want).
Serve in individual soup bowls and garnish with julienned dill pickle.
Makes 6 servings.
Submitted by: moopseemort on May 18, 2010