Wednesday, October 26, 2011

Corn Soup

This soup is so good on those very cold days that are fast approaching here on Beaty's Creek. We love this soup with fry bread but a hard crusty bread would be a great choice also. The dried corn in this recipe might be hard to come by in your part of the world though. Fortunately we have a couple of semi-local stores that carry it in our neck of the woods. If you can find this dried corn, it is the only way to make this soup as it would not be the same with canned or frozen corn. The dried corn has a very rich corn taste that the others cannot match. This is What's Cookin on Beaty's Creek today.

3 pound beef roast
1 pound dried corn-I use Cope's brand
Salt to taste
Lots of freshly ground black pepper

Cover roast with water. Salt and pepper to taste, now cover with water and place lid on soup pot. Cook over medium heat for 4 hours or until meat is fork tender. Now add your corn and continue to cook for 1 hour. Serve with fry bread. You may need to add a little water to the soup after adding your corn.