Triple Corn Stew
|Chorizo sausages||8 Ounce, casings removed (230 Grams)|
|Yellow hominy||14 Ounce, drained (1 Can , 400 Grams)|
|Cream-style corn||7 Ounce (1 Can, 480 Grams)|
|Fresh cut corn kernels/1 package, about 10 ounce / 285 grams frozen corn kernels, thawed / 1 can, about 1 pound /455 grams corn kernels, drained||300 Gram, drained (2 Cups, Yellow Or White, From 2 Large Ears Corn)|
|Fat free low sodium chicken broth||120 Milliliter (1/2 Cup)|
|Red radishes||2 , thinly sliced|
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