This thick and rich chowdah features corn and hominy flavors married with Canadian bacon and onion… and a bit of zesty sweet banana pepper. Perfect comfort food for a cold, blustery day. It is versatile in that cooking atop the stove or simmering all day in a slow cooker can be utilized. Either way, it is a delicious family go-to. I paired it with a crusty french bread. Give it a try. Let me know what you think.
2 small celery stalks, trimmed and chopped
1 large potato, diced
6 oz. Canadian bacon, chopped
1 small onion, diced
1 small sweet banana pepper, seeded and diced
1 cup frozen corn
1 cup canned hominy
1/4 tsp salt
1/4 tsp dried thyme
1/4 tsp black pepper, or to taste
1 1/2 cup chicken broth
1 T all-purpose flour
1 1/2 cups milk plus 2 T milk, divided
1. Combine celery, potatoes, onion, banana pepper, corn, hominy, salt, thyme and black pepper in slow cooker. Pour in broth. Cover and cook on LOW 5 to 6 hours or on HIGH 3 to 3 1/2 hours.
2. Stir together flour and 2 T milk in a small bowl. Stir into corn mixture. Add remaining milk. Cover, cook on LOW 20 minutes.