Follow these steps for perfect results
dried blue and white corn
removed from the cob
water
fatback
sliced
dried beef
fresh ground pepper
Soak the dried corn in 2 cups of water for 48 hours to rehydrate.
Place the soaked corn and the soaking water into a large saucepan.
Add the remaining 5 cups of water and the sliced fatback to the saucepan.
Cover the saucepan and simmer over low heat for approximately 3 hours and 50 minutes, or until the corn is tender.
Stir in the dried beef or buffalo and the fresh ground pepper.
Continue to simmer, stirring occasionally, for an additional 10 minutes.
Serve the soup hot.
Expert advice for the best results
Soaking time may vary depending on the dryness of the corn.
Use homemade dried beef for enhanced flavor.
Adjust pepper to taste.
Everything you need to know before you start
15 minutes
Can be made a day in advance; flavors meld well.
Serve in rustic bowls.
Serve with fry bread.
Garnish with chopped fresh herbs.
Balances the richness of the soup.
Discover the story behind this recipe
Traditional food of Plains Tribes, often used in ceremonies.
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