George Martins Indian Corn Soup Recipes

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.

CREAMLESS CREAMY CORN SOUP

Steps:

• In a large saucepan, melt butter over medium heat. Add onion and 1 teaspoon salt; cook, stirring occasionally, until softened, 5 to 7 minutes. Add flour, cayenne, and turmeric; cook 1 minute more. Add corn kernels and milk, broth, and 2 cups water. Bring to a boil, then reduce heat to medium-low and simmer until corn is tender, 8 to 10 minutes. Remove from heat; let cool slightly. Transfer mixture to a blender, working in batches if necessary, and purée until very smooth, 2 to 3 minutes. (Strain through a fine-mesh sieve, if desired, for the silkiest texture.) Refrigerate until cold, at least 4 hours or, in an airtight container, up to 3 days. Season with salt; serve.

INDIAN-SPICED CORN SOUP WITH YOGURT

Steps:

• Put butter in a heavy-bottomed soup pot over medium heat. Add onion and cook until softened, about 10 minutes. Add garlic, ginger, turmeric, cumin, mustard seeds and cayenne and sizzle for a minute or so.
• Add corn kernels and season generously with salt and pepper. Cook, stirring, for 2 minutes. Add 4 cups water and bring to a simmer. Simmer gently for 10 minutes. Purée soup in a blender. Check seasoning and adjust salt.
• To serve, ladle into small bowls. Garnish each with 2 tablespoons thick yogurt. Sprinkle with chives and cilantro sprigs. Add a squeeze of lime.

CREAM OF CORN SOUP

Steps:

• Heat olive oil in a pot over medium-high heat. Saute corn and shallots in the hot oil until soft, about 5 minutes. Add vegetable broth and cream, reduce heat to low, and cook for 20 minutes.
• Remove 6 tablespoons of corn from the soup and set aside.
• Puree the soup in an electric blender or by using an immersion blender; pass through a sieve back into the pot.
• Season soup with cayenne pepper and sea salt. Add the reserved corn kernels back to the soup and bring to a boil again briefly.
• Divide the soup among four bowls and drizzle with chili oil.