Inca Corn Soup Food

PERUVIAN CHICKEN CORN CHOWDER - CHUPE DE POLLO Y MAíZ

Steps:

• In a Dutch oven or large pot, heat 2 tablespoons of olive oil over medium-high heat. Add sliced red onion and 3 minced garlic cloves. Sauté until the onion is translucent, about 5 minutes.
• Add two tablespoon of butter, a pound of bone-in chicken, sliced fresh corn, cilantro, and chicken broth. Bring to a boil and cook covered, on medium heat, 20-30 minutes.
• Transfer the chicken to a plate. Discard the skin and bones. Chop or shred the meat and return it to the pot. Add one can of sweet corn and the canning liquid. Stir in the cup of milk; simmer for 10 minutes.
• Season the soup with 1/2 tablespoon each salt and pepper. Toss in one cup of corn tortilla chips and stir to combine and soften the chips.
• Using an immersion blender, puree some of the soup to thicken to a chowder consistency (avoiding the fresh corn). Alternatively, ladle some of the soup into a food processor or standard blender, puree it, and return to the pot.
• Serve the chowder topped with some of the remaining chips and cilantro. Sprinkle with feta cheese and hot sauce if desired.

MOHAWK INDIAN CORN SOUP

Steps:

• Heat olive oil in a large skillet over medium-high heat. Cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes.
• Stir water, beef bouillon, and chicken bouillon together in a large pot over medium-high heat until bouillon dissolves. Add pork, rutabaga, carrots, and celery; bring mixture to a boil, reduce heat to medium-low, and simmer until vegetables tender, about 40 minutes.
• Stir hominy and kidney beans into pork-vegetable mixture and simmer until hominy and meat are tender, about 30 minutes more. Season with salt and ground black pepper.

CORN SOUP

Steps:

• Sweat the onions and corn in butter over low heat with lid on. After onions are translucent, add chicken stock. Bring to a boil and simmer for 20 minutes. Season with salt and pepper. Puree in a blender and put through a fine sieve. Heat and add 1 cup of cream at the last minute before serving.

MEXICAN CORN SOUP

Steps:

• If using fresh corn, scrape kernels from cobs using small sharp knife or spoon. Place half of the corn kernels in blender with tomatoes, 2 cups of broth, and oregano. Puree until smooth. Set aside.
• In a large saucepan over medium heat, cook bacon, turning once until brown and crisp, about 10 minutes. Remove bacon to a paper towel lined plate to drain. Set aside. Add onion to bacon fat in saucepan and cook, stirring frequently until onion is soft and translucent. Add garlic and stir for another minute.
• Add tomato-corn puree to saucepan with remaining 2 cups of broth. Bring to a low boil and add remaining whole corn kernels. Simmer over medium-low heat until thickened, about 20 minutes. Stir occasionally and remove any foam as it develops with a large flat metal spoon. Season with salt and pepper.
• Mix in half of the parsley and cream, if desired, and heat through.To serve, garnished with crumbled bacon, remaining parsley, crumbled cheese and tortilla chips or strips.

INCA CORN SOUP

Steps:

• Cook the quinoa or amaranth in 3/4 cup water for 10-15 minutes (until completely cooked and water has evaporated). Transfer to your blender and add 1 1/2 cups corn, chilis and non-dairy milk and blend until smooth. Transfer to a medium saucepan, stir in remaining corn and black beans and heat thoroughly. Add white pepper and maple to taste. Serve and garnish with hot sauce.

CORN SOUP WITH POTATOES AND SMOKED HAM

Steps:

• Melt lard in heavy large pot over high heat. Add ham steak, onion, both bell peppers, and garlic; sauté until vegetables are tender, about 10 minutes. Add corn and stir 5 minutes. Add ham hock and potato, then 5 cups water; bring to boil. Reduce heat to medium-low; simmer partially covered 1 hour. Remove ham hock. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat before serving.)