Mohawk Corn Soup Food

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.

MOHAWK CORN SOUP

Steps:

• Dice cabbage,turnip,and onions and set aside.
• Place pork hocks and chicken cubes in 3 quarts of cold water in a 4 quart stock pot and bring to a boil;removing any scum that rises to the top.
• Simmer for 2 hours Remove meat from pot and discard fat and bone.
• Dice meat and return to pot.
• Add cabbage,turnip and onion to pot and let simmer for 45 minutes or until tender.
• Add kidney beans and hominy and simmer for 20 minutes.

MOHAWK CORN SOUP

Steps:

• Cook in slow cooker the hulled hominy over night on low.
• Rinse corn.
• Brown and chop meat.
• Chop cabbage, turnips, rutabagas and carrots to bite size.
• In a large soup pot pour all ingredients don't drain the beans.
• Fill with water 1" over all ingredients adding as needed.
• Cook until all vegys are tender.
• Note: making corn soup the traditional way of lying the corn is the easiest task.

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.

CORN AND TOMATO SOUP

Steps:

• In a 3-quart saucepan, heat the oil over medium-high heat. Add the shallots, salt and pepper. Cook, stirring occasionally, until soft, about 3 minutes. Place the cooked shallots, corn and chicken stock in a blender. Blend until smooth.
• Pour the corn mixture back into the saucepan. Bring the mixture to a simmer over medium heat. Cook for 5 minutes, stirring occasionally. Remove the pan from the heat and stir in the tomatoes and basil.
• Ladle the soup into bowls and serve.

CREAMY CORN SOUP

Steps:

• Remove husks and silks from corn. Holding ears in a large bowl, slice off kernels (to yield about 10 cups). When slicing corn from cobs, work in a deep bowl to catch the kernels and any juices. In two batches, puree kernels and accumulated juices with a total of 2 cups water until chunky.
• In a large saucepan over medium-high heat, cook pureed corn, butter, 4 cups water, and salt until butter is melted and soup is heated through, 5 minutes.
• Serve hot, garnished with tortilla chips, lime wedges, and sliced scallions, as desired.

NAVAJO DRIED CORN SOUP

Steps:

• Wash dried corn thoroughly, soak overnight, drain when ready to use.
• Boil dried corn until tender - about 3 1/2 hours in 6 cups water.
• Brown meat, add onion and garlic, saut‚ together until tender, drain off excess fat.
• Add pork, chili pods, oregano, salt, pepper and 6 cups water to cooked corn.
• Simmer for 1 hour or until the meat and corn are tender.
• servings based on one cup not soup bowl.
• Note:.
• Dried corn may be cooked in a pressure cooker for 45 minutes at about 15 lb. pressure.
• Phil's notes: An Old Smoky Ham soup base may be used in place of the salt pork. Please when dealing with the chilie pods make sure you don't touch your eyes. Wash your hands first and if for some reason you are cutting them, you might need a second washing to get rid of the burn. Note with the Old Smoky Ham base I also used Copes Toasted Dried Corn.

CHILLED CORN SOUP

Steps:

• Cut off tips of corn and stand in a wide shallow bowl. With a sharp knife, cut kernels off cobs. Place cobs in a large pot, along with milk and 6 cups water; bring to a boil over high. Reduce to a simmer and cook until liquid is slightly reduced, 15 minutes. Discard cobs.
• Meanwhile, in a large skillet, heat oil and butter over medium-high. Add shallots and garlic; cook until soft and translucent, 2 minutes. Add corn kernels and cook until crisp-tender, 4 minutes. Season with salt and pepper. Transfer corn to pot with milk mixture and bring to a boil. Reduce to a simmer and cook until corn is soft, 15 minutes.
• In batches, fill blender halfway with soup and puree until smooth. (Use caution when blending hot liquids: Remove cap from lid and cover opening with a dish towel.) Pour liquid through a fine-mesh sieve set over a large bowl, pressing on solids; discard solids. Season soup with salt and pepper and refrigerate until cool, 1 hour (or, covered, up to overnight). Divide chilled soup among bowls and top with bell pepper, scallions, and cilantro.

CAJUN CORN SOUP

Steps:

• In a Dutch oven, saute the onion, green pepper and green onions in oil for 5-6 minutes or until tender. Stir in flour and cook until bubbly. Gradually add water; bring to a boil. Add the corn, sausage, ham, tomatoes, tomato paste, cayenne, salt and pepper sauce., Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.

MOHAWK INDIAN CORN

Steps:

• In a small sauce pan, add corn and a half can of water.
• Add walnuts, and black walnut flavoring.
• Heat and then serve. Add butter to melt.

CORN SOUP

Steps:

• Place cobs in a large soup pot with just enough water to cover (about 2 quarts). Add bay leaf, halved onion, and thyme, and bring to a boil. Reduce heat, cover, and simmer 30 minutes. Strain through a fine sieve into a bowl (you should have 1 quart). Stock can be refrigerated 3 days or frozen up to 3 months.
• Heat oil in a deep pot over medium heat. Add chopped onion and garlic, and saute until onion is translucent, about 5 minutes. Add corn kernels, and saute 2 minutes.
• Add stock, and simmer until liquid is reduced by half. Add half-and-half, and return to a simmer. Puree half the liquid in a blender until partially or completely smooth. (To prevent spattering, remove cap from hole in lid, and cover lid with a dish towel). Return to pot, heat, and season with 1 teaspoon salt and 1/4 teaspoon pepper. Divide among 4 bowls, and garnish with scallion and more pepper.

EASY CHINESE CORN SOUP

Steps:

• In a saucepan combine the creamed corn and broth; bring to a boil over medium-high heat.
• In a small bowl or cup whisk the cornstarch and water; add to the simmering corn soup and continue to cook for about 2 minutes or until thickened.
• Gradually add the beaten eggs while stirring or whisking the soup constantly.
• Add in the corn niblets (if using) and heat though.
• Season with salt and pepper.
• Serve and enjoy!

EASY CHINESE CORN SOUP

Steps:

• In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat. In a small bowl or cup, mix together the cornstarch and water; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened. Gradually add the beaten egg while stirring the soup. Remove from heat and serve.