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Smoked Corn Soup (Cherokee) - Connahani
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Vegetable or Fish Pureed Soup Without Cream/Milk

william bohannon


  • 6 ears of white corn (sweet OK)
  • 3 cups (700 ml) chicken stock
  • 1 cup (225 ml) of beef boullion (double strength)
  • 1 can white homminy
  • 1 can black beans
  • 3 garlic cloves
  • salt to taste
  • red pepper to taste
  • toasted nuts (Pecans or Chestnuts)for garnish
  • Shuck the fresh corn and remove the silks.
  • Light 5-6 charcoal briquettes on the grill.
  • Place corn on grill and add some mesquite and hickory chips to the coals.
  • Smoke the corn for 30 min on a low fire.
  • Bring the stock, boullion, and seasonings to a boil.
  • Reduce stock slightly.
  • Remove corn from cob with sharp knife or mandoline.
  • Combine corn, hominy (with juice), and beans.
  • Place corn mix and stock in blender in small batches and puree.
  • Return pureed soup to pot and keep warm.
  • Check seasonings.
  • Serve with toasted nuts sprinkled on top.
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