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Parched Corn
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Native American soup

William Bohannon


  • 10 ears fresh hominy corn (sold as Hickory King)or any corn
  • water for boiling
  • charcoal
  • hickory smoke chips
  • Remove the husks and silks from the corn.
  • Place whole corn in boiling water for 10-12 min.
  • Remove corn from boiling water drain and pat dry.
  • Tie and hang corn on a low line to dry in the sun.
  • Start a charcoal fire in a grill and place next to hanging corn.
  • Add smoke chips to fire and maneuver grill so that the smoke blows on the corn.
  • Dry for 2-3 days in good weather keeping pests away.
  • The remove the dried kernals from the cob and store in container.
  • To prepare the soup boil 2 parts water to one part parched corn.
  • Season as desired or add some meat.
  • Boil until corn is tender.
Parched corn is a Native American recipe. The smoke acts as a preservative for long winter storage and is optional. Pounding or pulsing the corn through the processor before cooking will yield a smoother soup similar to grits.

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