Description:

Native American soup

Source:

William Bohannon

Serves/Makes:10

Ingredients

• 10 ears fresh hominy corn (sold as Hickory King)or any corn
• water for boiling
• charcoal
• hickory smoke chips

Preparation

• 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.

Comments

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.