Corn And Hominy Chowder - cooking recipe

Ingredients

3 tablespoons olive oil
1 1/2 tablespoons chopped garlic
1 cup chopped onion
1/2 cup minced scallion
1/2 cup green hot salsa (to taste)
1 (14 ounce) can diced tomatoes, in sauce
1 (28 ounce) can white hominy (about 3 cups kernals and juice)
1/2 teaspoon ground cinnamon
2 teaspoons ground cumin
1/2 teaspoon dried thyme leaves
4 cups homemade chicken stock or 4 cups canned low sodium chicken broth
1/2 teaspoon salt (less if using canned chicken broth)
1 1/2 cups corn kernels (from 2 ears of corn)
1/2 cup lightly packed fresh cilantro, finely chopped

Preparation

Heat oil in a large saucepan over medium heat and add garlic,onion,and scallions.
Cook for 3 minutes, then add the rest of the ingredients, except for the corn and cilantro.
Bring to a boil, and cook for 15 minutes.
Stir in the corn and cilantro, return to a boil and cook 5 minutes more,and serve.