Iroquois White Corn: Hulled White Corn Soup Recipe
Heritage Foods USA is proud to be the sole national distributor of Iroquois White Corn, an heirloom corn variety that has been a traditional staple of the Haudenosaunee (Iroquois) diet for 2,000 years. Heritage Foods USA is working with the Iroquois White Corn Project in the Finger Lake Region to revive Iroquois White Corn as part of a traditional Native American diet and provide a sustainable market for Haudenosaunee farmers.
Iroquois White Corn is available in three varieties – hulled white corn, roasted corn flour and white corn flour. The whole kernel hulled and roasted corn flour are aromatic with a slightly nutty flavor, adding a depth of flavor to your tortillas, corn bread, posole, vegetable soup, muffins or cookies. Corn soup is one of the most traditional meals you can make with Iroquois hulled white corn.
2 cups Iroquois White Corn whole hulled white corn
3 cups Anasazi beans
1/2 cup onions
1/2 cup green peppers
1/2 cup mushrooms
1/2 cup tomato sauce
chili powder and other spices to taste
- In a 5-quart slow cooker, cover corn with water. Cook on low for 14 hours. You can also soak overnight, and cook for 2 to 2 1/2 hours.
- Cook three cups Anasazi beans according to directions. Add beans to soup after corn is cooked.
- Sauté onions, green peppers, and mushrooms. Add to soup.
- Add tomato sauce, chili powder, and spices to taste.
For more recipes, please visit: http://iroquoiswhitecorn.org/recipes/
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