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.