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Old 01-24-2010, 06:29 AM   #1
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Corn (Hominy) Chowder

I just made the Mexican Hominy Chowder and it was very good..This is what I did approximately for about a cup of Hominy..which I don't know how many carbs are in that.

Hominy Chowder

Saute one piece of bacon in 1 Tbs. of butter in a medium saucepan. Add 1/4 of a large onion, chopped after the bacon is almost cooked. Then add the cup of Mexican hominy (drained and rinsed well) and saute it all together until onion is softish. Pour in some chicken broth just to cover the hominy, etc and cook for about 10 minutes. You can remove the bacon and cut it into bite sized pieces at this time.

Take about 1/4 of the mixture with some liquid out and puree it in a Bullet or blender using the small cup. Return it to the chowder and stir well. Then pour in maybe 1/4 cup of half and half and simmer. Plop a couple of teaspoons of butter into the hot chowder and salt and pepper to taste.

This was very good..Might be slightly carby, but tasted like corn chowder to me..I love corn chowder. I think maybe 8-12 net carbs for the whole recipe.
I ate the whole thing, which was 2 cereal bowls, so it would probably serve 2..LOL.
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Old 01-24-2010, 09:58 AM   #2
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Thank You - Hominy Chowder

Thank You Carolyn ! ! I can't wait to try this out. It sounds great !!
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Old 01-24-2010, 03:20 PM   #3
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Hominy Chowder

Carolyn,

Nice recipe. The Jaunita's hominy is very carb friendly.
Here is what the label sez.

1/2 c. = 60 calories, 1 g. fat, 160 mg. sodium
carbs, 10 less 6 fiber= 4 grams carbs. A great value.

I have a recipe that I made up last year when I was
craving corn and Mexican flavors:

Low Carb Fiesta Bean Stir Fry
Barbo’s
4 Servings

1 can Libby’s soy beans drained (3.5 grams carb total) (optional)
USE GREEN BEANS INSTEAD OF SOY BEANS
1/2c. Mexican hominy= 4 grams carb
1 shallot, chopped, 2 grams carb
2 cloves minced garlic, 2 grams carb
2 slices. red bell peppers the size of chilies cut in rings, 3 grams carb.
1 yellow squash cut into rings
2 tbs. bacon fat, or fat of your choice
1/2 can of chicken broth
14 grams carb total divided by 4 =3.5 grams carb per serving

Place bacon fat into medium skillet, get it hot and add shallots,
Garlic, peppers, and squash, stir-fry for a couple minutes, add drained
hominy, chicken broth and soybeans, black pepper to taste.
Let this mixture cook down. Delicious.

We served this with LC enchiladas it was a perfect accompaniment.
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Old 01-24-2010, 03:49 PM   #4
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Wow, both of these sound fantastic!!!! I am putting more hominy on my grocery list this week!

Thank you Carolyn and Barbo!!
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Old 01-24-2010, 07:26 PM   #5
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Quote:
Originally Posted by DBrown8614 View Post
Wow, both of these sound fantastic!!!! I am putting more hominy on my grocery list this week!

Thank you Carolyn and Barbo!!
Make sure you get Juanita's Mexican Hominy in the Mexican section of the grocery.
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Old 01-25-2010, 06:35 AM   #6
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Old 01-27-2010, 09:12 PM   #7
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Well, I went to the store tonight and got my mexican hominy and bacon for this chowder. Now, as I am reading this to get the directions to make it for tomorrow, I see I forgot the chicken broth!! Darn it! Off to the store in the morning! LOL
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Old 01-28-2010, 05:32 AM   #8
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Jannis: It's always something, right? I sometimes keep some of that wettish chicken base in the fridge, but I do prefer the stuff in the box..Of course, homemade is always bestest of all. But that only happens when I'm making chicken soup.

Let me know how you like it, please.
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Old 03-02-2010, 10:19 AM   #9
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Ok, this is on the stove now. Can't wait to taste it when it is done
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Old 03-02-2010, 10:22 AM   #10
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Quote:
Originally Posted by CarolynF View Post
Make sure you get Juanita's Mexican Hominy in the Mexican section of the grocery.
I'm always leery when one brand label is much lower carbs for the same ingredient.. remember the canned beans that had 8g instead of 18? They finally admitted it was a printing error but they never corrected it
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Old 03-02-2010, 10:56 AM   #11
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Wow, this is delicious! Thank you Carolyn!!
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Old 03-02-2010, 11:38 AM   #12
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Well, now, another new thing to try. Thanks Carolyn. Julie
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Old 03-03-2010, 10:59 AM   #13
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Quote:
Originally Posted by Dottie View Post
I'm always leery when one brand label is much lower carbs for the same ingredient.. remember the canned beans that had 8g instead of 18? They finally admitted it was a printing error but they never corrected it

In this case its not an error, the difference (its been checked out, see other threads) is that Juanita's is prepared Mexican style which is idifferent than the "southern style", much like if you look you can find corn tortillas with lower carb counts than others because some are made with "ground corn flour" and others with mexican masa.
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Old 03-03-2010, 12:23 PM   #14
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In this case its not an error, the difference (its been checked out, see other threads) is that Juanita's is prepared Mexican style which is idifferent than the "southern style", much like if you look you can find corn tortillas with lower carb counts than others because some are made with "ground corn flour" and others with mexican masa.
So does masa corn flour have a much lower carb content than "regular" corn flour/meal?
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Old 03-03-2010, 12:37 PM   #15
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--and while we're at it, are there corn grits which are treated the same way as masa?
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Old 03-03-2010, 02:51 PM   #16
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Expert Foods makes a grits extender that you add to quick grits to make grits more LC.
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Old 03-03-2010, 07:10 PM   #17
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I made the hominy chowder tonight.YUM! My DH requested Chicken Posole for dinner and so I used 1 cup of hominy from that big can of Juanita's Mexican style hominy to make this chowder. I love it.
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Old 03-04-2010, 04:57 AM   #18
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Glad you liked it..
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Old 03-04-2010, 05:45 AM   #19
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So the hominy is 'better' for us than regular yellow or white corn? Mom used to make all kinds of dishes with hominy when I was little....I kinda miss it.
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Old 03-04-2010, 08:19 AM   #20
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In this case its not an error, the difference (its been checked out, see other threads) is that Juanita's is prepared Mexican style which is idifferent than the "southern style", much like if you look you can find corn tortillas with lower carb counts than others because some are made with "ground corn flour" and others with mexican masa.
Let me re-phrase my previous questions: does nixtamalization (the process that corn goes through to make masa)--which UN-locks some of the nutrients in corn--ALSO actually lock-UP (or in some other way transform) some of the carbs that were originally in the corn? And if so, does that also apply to corn grits made with the nixtamalization process?
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