2 big onions, sliced
3 cups diced boiled potatoes
2 cups boiling water
2 cups cooked corn, fresh or canned
4 cups hot milk
1/2 tsp salt, pepper to taste
chopped parsley garnish
Cut pork into 1/2-inch dice, try out. Add onion, cook slowly 5-10 minutes, stirring, until
transparent but not bfowned. Add potatoes, corn, boiling water, hnot milk. Season to taste,
serve with garnish. Other things to throw into this soup: cooked carrots, rutabagas, turnips,
leftover beans, canned tomatoes. Leftover ham, chopped. Use a broth made from any bones
instead of water. To make a thicker chowder, make a roux of 2 Tbs butter and 2 of flour,
frizzled, stir this into 1 cup of the milk, cook and stir until thickened. Stir this white sauce
into the rest of the liquid as you add it to the vegetables. Like most soups and stews, corn
soup is mostly an idea rather than a recipe. What you put in it depends on what you have.Mohawk Corn Soup -- Chris Kahon:wes Deer, Mohawk
Mohawk Corn Soup--Chris Kahon:wes Deer -- Kahnahwake (Canada) Mohawk, is a college
student who maintains a very informative homepage (and soon will be producing a Mohawk
Nation page). He posted this recipe on the personal section of his homepage. I very well
demonstrates what I said about my own corn chowder recipe: Soups and stews are ideas,
not recipes. Put in what you got! Put in what you like! Put in enough to make enough to
feed everybody! And after you've checked out his recipe, look at the rest of Kahon:wes's
Mohawk Home Page highly informative!New Corn-Stuffed Tamales (Tamale de Elote) -- Mayan, makes 8 tamales1 1/2 cups roasted fresh corn kernels, scraped from cobs
1/2 cup milk
1 cup masa harina (Lime-water prepared cornmeal)
1 cup softened butter
1 tsp baking powder
1/2 tsp salt
2 -3 mild canned green chiles, seeded and chopped fine
1/2 cup grated Monterey jack cheese
Masa harina: This is cornmeal that has been prepared with lime or wood-ash lye water. It's
different from ordinary cornmeal, cooks up softer, absorbs lots of fat during its cooking,
holds together better in tortillas, etc. It's available from Mexican food stores. Masa differes
from cornmeal in another important way. As with hominy, the treatment by lye or lime water
balances the corn's amino acids, so there is actually more available or usable form protein.
Corn got a bad rap nutritionally when the invaders, not recognizing the nutritional
importance of this treatment (which was universal among corn-growing tribes) skipped that
step and lived off of plain ground cornmeal -- what's available to you, mostly, in stores.
Many suffered from the eventually fatal nutritional deficiency disease pellagra (if became
almost synonymous with poor white trash in the rural south).Native Foods -- Recipes--Corn
http://www.kstrom.net/isk/food/r_corn.html (7 of 9) [5/17/2004 11:52:07 AM]