[jwashee]

Hello my fine ndn ladies with all those goot corn soup recipes hidden away!!!! and if some of you guys have a good one, then dont be bashful to pass it along. Its hard to find some here in Wichita ks. and we'd still have to locate the dry corn, but the recipe will do for now. So please share the wealth!!!!

[wyo_rose]

I've never made it, but I'm sure someone here knows a good recipe

[Josiah]

Originally Posted by jwashee

Hello my fine ndn ladies with all those goot corn soup recipes hidden away!!!! and if some of you guys have a good one, then dont be bashful to pass it along. Its hard to find some here in Wichita ks. and we'd still have to locate the dry corn, but the recipe will do for now. So please share the wealth!!!!

Dang had some last Sunday night with Fry Bread at our good friend's house...
I will have to email them for the recipe
corn and bits of pork in it
dang goot
They also had kidneys with gravy but I stuck with the corn soup
LOL

[luvstraightdancrs]

No pork in our corn soup....that's why we call it BEEF AND CORN...............no special trick to it either, just what it says beef and corn (COPES). Shame on you Joshia, being the cook that you are. LOL!

You should be able to ask your grocer to order the Copes...about $2.70 a box here in Tecumseh.

We have some tricks when we fix ours, family secrets!

[Josiah]

Originally Posted by luvstraightdancrs

No pork in our corn soup....that's why we call it BEEF AND CORN...............no special trick to it either, just what it says beef and corn (COPES). Shame on you Joshia, being the cook that you are. LOL!

You should be able to ask your grocer to order the Copes...about $2.70 a box here in Tecumseh.

We have some tricks when we fix ours, family secrets!

Dang did I say Pork???
LOL
I meant beef!!!
Thought Beef and
wrote pork
hahahahahahahaha
Well there you are

[NancyJo]

Me and a friend just take a big can of corn, a big package of hamburger meat (or stew meat if we can afford it), add in some beef broth, onions, garlic, parsley, sometimes some grated carrots) salt and pepper and cook it up in a big ol' crock pot. Fed it to many a dancers at pow wows...........no complaints yet!!
I'm interested to hear everyone elses recipe.

[Josiah]

Originally Posted by NancyJo

Me and a friend just take a big can of corn, a big package of hamburger meat (or stew meat if we can afford it), add in some beef broth, onions, garlic, parsley, sometimes some grated carrots) salt and pepper and cook it up in a big ol' crock pot. Fed it to many a dancers at pow wows...........no complaints yet!!
I'm interested to hear everyone elses recipe.

I had many a corn soup around here but by far the best tasting is Copes
its dried corn and then soaked
just chunks of beef and secret spices
LOL

[NancyJo]

Yup..........it's the best with the dried corn.....no doubt!!!

Sure need to make a run to OK to get some more dried corn pretty SOON!!!! I've heard you can buy it off the internet, but I haven't looked yet.

We just use those big industrial sized cans in a pinch.......still okay........but not as good.

When I can during the summer we use fresh field corn.............now that's really good eating!!!
My friend will cook up a bunch of fry bread or fried cornbread pattys to go with it sometimes.

Making me hungry right now!!!!

[wyo_rose]

They sell Cope's at our local grocery. I'll have to try it with some beef (or pork if Josiah is coming over to eat).

They also sell dried Indian corn. Can you use that in soup the same way?

[SheTurtle]

I use dried hominy corn in posole. I soak it overnight and put it in the pressure cooker for about 20 minutes, with a natural steam release. I will then assemble all the other ingredients for posole stew, such as sauteed onions, tomatillos, green chiles, cumin, sage and some other spices and put it in the crockpot. I don't eat pork, but a couple of smoked turkey legs will provide the meat and that nice flavor.

I have never seen, much less tasted Copes. From what I can see on websites, it is a much different product than dried hominy corn. It is more like chicos, which I helped my grandmother make when I was a kid. Yummmmm!

[rezgranny]

In Ontario there are a couple of ways to make corn soup, depending on which Rez you call home.
Dried corn is washed in wood ashe, some people also use lye, and the hulls are removed. This makes the corn plump, and ready for the pot. But before you do this you cook a bag of navy beans or some use dry red kidney beans with diced salt pork bellies. When the beans are cooked you add in the corn. Dadaaa, corn soup. Some people who use the navy beans will add a condensed can of milk. Again depends on the family and the Rez.

[fncyshwldncr4life]

I use PORK! LOL... maybe im weird, but I prefer it over beef. I know alot of People who cook feasts and use pork shoulder roast. Its way more affordable than good ole cow. Especially when yer feeding alot of people. And of course you gotta have mr. Copes Corn...in the green box with the goofy little man on it..LOL. Last time I found it I was paying like $4 a box, now I can't even find it here anymore.. Im gonna have to start heading over to Osage land to get it. Anywhooo my recipe..for anyone who cares to hear it..ayy...

Roast (beef or pork)
box of corn
Water..LOL
Heat...

Thats about it.. cook the meat first..you shoudn't have to dice it..after it gets tender, it will fall apart on its' own..
Add your corn like an hour before serving... and remember, one box goes a longggggg ways. ;)

Usually you let your guest's salt n' pepper their bowls to their taste's.

Last I knew, you could get the corn from crazy crow...but with the way corn products are getting these days..It's probably gonna get harder to find mr. cope...

[OLChemist]

http://www.copefoods.com/

$27.50 for a 12 pack of 7.5 oz boxes, plus shipping.

[Grover_Alaska]

Ok, for Posole I use pork- no matter what. For corn soup- beef- always! For moosehead soup- moosehead, corn, veges, and pasta! MMMMM....corn....I used to eat the corn right out the can when I was little and my dad took me fishing- he would get soooo mad (kinda- how do dads get sooo mad at their little girls, the get over it). This guy at my drum- his nickname is cornmonkey- cool enit? I am jealous!

[wolf_dancer34]

I know this is an old thread but still have a question? In making this soup is the corn used dried field corn or dried sweet corn? A bit confused or is it dehydrated corn you can purchase at the store?

[OLChemist]

Toasted dried sweet corn, not dried field corn. Posole uses dried or canned hominy.

Cope's is a Pennsylvania Dutch product. It is dried sweet corn that is lightly toasted. Chicos is a pueblo version. The corn is roasted and smoked before drying. These are nothing like the parched corn, toasted corn and corn nuts sold as snack food.

Cope's Dried Sweet Corn

Chicos

[wolf_dancer34]

Thank you...... so with the corn you show do you hydrate it first before making the soup or use extra liquid and use it that way?

[OLChemist]

Some folks do, some don't. I soak for a couple hours if I'm cooking on the stove top and in a short time frame (or using chicos). If I'm cooking overnight in the cockpot, I don't. But you do have to watch your water level.

I have more experience cooking chicos than Copes, because when I started cooking for myself I was living in NM and chicos were in the market not Copes. To my palette, they are different. Copes doesn't have the smoky overtone and can be a touch sweeter. Copes is very consistent in how it cooks and tastes. Chicos vary a little depending on the type of corn used, how long they were cooked before drying and how fast they dried.

There are commercial processors of chicos -- Loma Vista and Los Chileros spring to mind. But in NM chicos are more likely to be a farmer's market, neighbor with a horno and a corn field, homemade thing.

Even for Anglos, with long family histories in the US, you're touching ancestral foods with these ingredients. This kind of dried, long term food disappeared from the American table generations ago, in favor of home and commercial canning. But, these were stables in their winter diet too.


Chicos and Calabacitas

Ingredients
1/3 c. chicos
3 - 4 c water
1 Tbsp butter
1 Tbsp olive oil
1 c white onion, finely chopped
1 tsp garlic, minced
2 c yellow summer squash, cubed
2 c green zucchini squash, cubed
1/2 c green onions, thinly sliced
1/2 c fresh green chile, roasted, chopped or one 4 oz can green chile, drained
1 tsp salt or to taste
1/2 c ripe tomato, seeded, diced
1/3 c fresh cilantro, coarsely chopped

Bring chicos and water to boil. Reduce heat and simmer about 90 minutes, or until chicos are soft, plump, and chewy. Drain.

In large skillet, heat butter and olive oil over med-high heat. Saute white onion until it starts to turn translucent. Add garlic and continue cooking until fully translucent, stirring frequently.

Add squash and cook until very slightly softened, about 2 mins. Add onions, chicos, and chile; cook 2 mins. Season with salt, add tomato and cilantro, and cook 2 mins.

According to the card in my recipe file, this is from a Loma Vista chicos package. It must have been from a 'what the hell do they eat up here -- I need chile before I die' care package from my Boston post-doc days, LOL.