Triple Corn Stew - cooking recipe

Ingredients

3/4 lb. chorizo, casings removed
1 (14 1/2 oz.) can golden hominy, drained
1 (16 oz.) can corn kernels, drained
1 (17 oz.) can cream-style corn
1 tsp. cornstarch
1/2 c. regular strength chicken broth
thin sliced red radishes

Preparation

Coarsely chop or crumble sausage.
In a 4 to 5-quart pan over medium heat, stir sausage until well browned, 15 to 20 minutes. Discard drippings.
Add hominy, creamed corn and corn kernels. Cook, uncovered, stirring occasionally, until hot, about 5 minutes. Mix cornstarch with broth.
Stir into pan and continue stirring until mixture boils.
Ladle stew into 4 wide bowls.
Garnish with radishes.
Serves 4.