Traditional Indian Corn Soup Cooking method
Corn soup recipe - Traditional Indian Corn Soup
• Wash and put 1 1/2 quarts of "lyed" Indian White Corn
in an 8 quart pot. Fill with water 3/4 full and cover. Bring to a
boil and keep at a rolling boil for 1 1/2 hours, corn should open
full. You may want to cook corn a while longer . If the corn is not
fully open, stir occasionally. Do not let it stick to the bottom of
the pan.
• While the corn is cooking, cut up 1 1/2 lbs of pork shoulder butt
steaks into 3/4" square pieces. Do the same with 3/4 lbs of salt
pork. Place meat in a separate pan and boil for 1 hour. Water should
cover pork 4" or so. Add if necessary...you will need this for
stock.
• After the corn opens to your satisfaction or two hours maximum,
remove from stove and pour through strainer. Do not rinse corn. Rinse
out pot and put corn back into pot. Add the cooked pork along with
the stock.
• Open three 1 lb cans of dark red kidney beans and add.
• Rinse cans, add water to cover mixture 3 inches or so. Boil mixture
for another 1 1/2 to 2 hours, adding water in necessary. Stir occasionally,
do not let it stick to the bottom of the pot.
Serve in individual bowls, season with salt and pepper after serving.
Best if eaten with homemade, warm yeast bread and freshly churned
butter.
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