Corn soup

Corn soup

Corn soup is a soup traditionally made of corn (typically sweetcorn) It is normally made in corn producing areas of the world, however is now widespread due to greater corn distribution. The basic recipe is some type of soup base with corn added followed by whatever ingredients give it its distinct style. Typically ingredients are corn cut from the cob, water, butter, some flour, an egg, with salt and pepper for seasoning — this varies by region.

Native Americans

Corn, being a staple crop for many Native American tribes has led to corn soup being a primary food among them. M. R. Harrington reported that 1908 hulled-corn soup onno'kwǎ' was the most popular dish for the Seneca Indian. He also stated, "[s]eldom do the Indians, pagan or Christian, meet for any function [...] without a kettle of onno'kwǎ', hot and savory, to regale the crowd". The soup was served at religious events, the people getting a ladleful every time they encircled the kettle. [1]

Styles

  • Cream of corn soup
  • Sweet corn soup
  • Corn crab soup
  • Chinese sweet corn soup (yumigeng or sumigeng)
  • Dried (Indian) corn soup
  • Mexican corn soup
  • Tibetan style corn soup (Ashom Tang)

References

  1. ^ M. R. Harrington. Some Seneca Corn-Foods and Their Preparation. American Anthropologist, New Series, Vol. 10, No. 4. (Oct. - Dec., 1908), pp. 575-590. Stable URL

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