Smoked Corn Soup (Cherokee) - Connahani

1. 1

   Shuck the fresh corn and remove the silks.

2. 2

   Light 5-6 charcoal briquettes on the grill.

3. 3

   Place corn on grill and add some mesquite and hickory chips to the coals.

4. 4

   Smoke the corn for 30 min on a low fire.

5. 5

   Bring the stock, boullion, and seasonings to a boil.

6. 6

   Reduce stock slightly.

7. 7

   Remove corn from cob with sharp knife or mandoline.

8. 8

   Combine corn, hominy (with juice), and beans.

9. 9

   Place corn mix and stock in blender in small batches and puree.

10. 10

    Return pureed soup to pot and keep warm.

11. 11

    Check seasonings.

12. 12

    Serve with toasted nuts sprinkled on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.