Instructions: Heat oil in a large Dutch oven over medium heat. Add sweet potato and turnip; saute 5 minutes or until lightly browned. Add bell peppers, zucchini, and squash; saute 3 minutes. Add mushrooms; saute 1 minute. Add Corn Stock, Grilled Corn Kernels, hominy, thyme, sage, coriander seeds, and pepper . Combine water and cornstarch in a small bowl, stirring until well blended; add to stew. Bring to a boil; reduce heat and simmer 5 minutes or until slightly thickened, stirring constantly.

Yield: 10 servings (serving size: 1 cup).

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