By: Valerie Chesnik
Traditional Corn Soup Recipe
Ingredients:
1 pound dehydrated corn
1 can of beans
½ pound choice of meat
Spice and seasonings to taste
Instructions:
- Cook corn in a large pot. Bring to a boil, cover and let simmer for 1 hour.
- While corn is simmering, prepare choice of meat. Fresh chicken works well when thawed overnight and cooked for 18-20 minutes at 375 degrees.
- Add cooked meat and rinsed beans to the corn, stir then cover and let simmer for 1 hour.
- Add spices and seasonings, tasting as you go.
[youtube http://www.youtube.com/watch?v=BOsBynqVJfQ]
Voiceover: Hi everyone, I’m Valerie Chesnik. Today we’re going to be making a traditional dish from the Oneida Nation for corn coup. Corn, along with beans and squash, is one of the three staples of the Oneida’s diet known as The Three Sisters.
The good thing with corn soup is that you can add in any different things that you want. Today we’ll be adding in some really fresh chicken tenders, that have been baked in an oven at 375 degrees for about 18-20 minutes. These are chopped up nice and tender so they’ll go really good in the soup, but you can use any sort of meat you want. Pork chops, salted pork, anything that you feel like. We’re going to throw these in along with some beans. You can use kidney, pinto, black beans, anything you want. We’re going to be using today some very fresh great northern beans. These go really well with the soup because they don’t have that much of a taste so you can feel free to add in lots of spices later. Just remember that if you’re going to be using black beans that tends to turn the soup a very dark color so don’t be put off by that if that’s what you’re using. We’re going to throw these in right now and let it simmer for probably about another hour before we check on it.
Once your meat and beans have been simmering with the corn for about an hour, you can add your spices. This is, again, all up to taste. Feel free to get a little creative. If you want to just use salt and pepper the first time, that works well. For this one, we’ll be using a combination of Emeril’s Bayou Blast, a little bit of crushed red pepper and finally some chili powder. Feel free to add in a little bit to start, and then add more to taste once you’ve tried it out. I’ve prepared a little combination that we’re just going to throw in right away.
And here is your finalized bowl of traditional corn soup. Feel free to enjoy with some warm, freshly made cornbread.
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