Corn Soup

1. 1

   Traditionally this soup uses no spices.

2. 2

   Cut meat into 1/2 to 1-inch cubes.

3. 3

   Trim fat.

4. 4

   In an 8-quart or larger pot, heat oil or grease (we use bacon fat) on medium heat.

5. 5

   Add onions and cook for 2 to 3 minutes.

6. 6

   Add meat in small amounts to braise.

7. 7

   When well brown add liquid to cover 2 inches above meat.

8. 8

   Boil for 1 hour hard.

9. 9

   Add spices to taste, about 1/4 teaspoon each.

10. 10

    Add liquid until pot is 3/4 full; bring to rapid boil.

11. 11

    Add dry sweet corn. Cook on medium to low heat (slow boil) for 1 to 1 1/2 hours.

12. 12

    You may thicken with flour or cornstarch and cold water if you want. Serves 8.

* Per serving · 4 servings · Values may vary.

No additional tips available.