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- Native American soup
- William Bohannon
- 10 ears fresh hominy corn (sold as Hickory King)or any corn
- water for boiling
- 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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