America's Melting Pot

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Before 1776 - Indigenous American Communities and Settler Families of the Early United States.

Corn Soup

Name: Corn Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Ingredients: 2 cups dried corn or 4 cups fresh corn kernels; 6 cups water or vegetable broth; 1 medium onion, chopped; 2 medium potatoes, diced; 2 carrots, sliced; 2 celery stalks, chopped; 2 tablespoons fat or oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon fresh thyme or parsley

Corn soup is a nourishing dish rooted in Indigenous American foodways, made with fresh or dried corn and vegetables. It was a common staple during the early 19th century, reflecting traditional methods of using native crops for sustenance.

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Difficulty

Medium

Prep time

15 minutes

Cook time

45 minutes

Total time

1 hour

Servings

Region

Haudenosaunee and Eastern Woodlands corn kitchens

Era introduced

Before 1776

Introduced by

Indigenous American Communities and Settler Families of the Early United States.

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The Story

Corn has been a foundational crop for Indigenous peoples across North America long before European contact. Corn soup, combining this staple with other native vegetables and herbs, provided nourishment and warmth in expanding settlements and young republic kitchens during the early 1800s. Recipes and ingredients varied regionally but always reflected sustainable, local food traditions.

Ingredients

2 cups dried corn or 4 cups fresh corn kernels
6 cups water or vegetable broth
1 medium onion, chopped
2 medium potatoes, diced
2 carrots, sliced
2 celery stalks, chopped
2 tablespoons fat or oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon fresh thyme or parsley

Equipment

Large pot
Skillet
Cutting board
Chef's knife
Measuring cups and spoons

Directions

If using dried corn, soak overnight and drain.
In a large pot, heat fat or oil over medium heat; add onion, carrots, and celery and saute until softened.
Add potatoes, corn, and broth or water to the pot.
Season with salt, pepper, and herbs.
Bring to a boil, reduce heat, and simmer uncovered for 45 minutes or until vegetables and corn are tender.
Adjust seasoning and serve hot.

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