Triple Corn Stew      
Source: Sunset

Ingredients:
3/4 pound chorizo sausage, casings
removed
1 can (14 1/2 oz.) golden hominy,
drained
1 can (17 oz.) cream-style corn
1 can (16 oz.) corn kernels, drained,
or 1 package (10 oz.) frozen
corn kernels
1 teaspoon cornstarch
1/2 cup regular-strength chicken broth
Thin-sliced red radishes

Directions:
Coarsely chop or crumble sausage. In a 4to 5-quart pan over medium heat, stir sausage until well browned, 15 to 20 minutes. Discard drippings. Add hominy, cream-style 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.

Per serving: 260 cal.; 17 g pro tein; 0. 5 g fat, 53 g carbo.; 129 mg sodium; 18 mg chol.