Haudenosaunee-inspired Corn Soup

Miche Genest

Servings 15

2 cups Haudenosaunee corn homegrown if possible, or substitute dried hominy, sometimes available in local grocery stores
1 Tbsp olive oil
1 Tbsp butter
1 large onion diced
1 large carrot diced
2 stalks celery diced
2 cloves garlic minced
2 tsp dried oregano or thyme
3 medium potatoes peeled and diced
1 large sweet potato peeled and diced
1 19- oz can pinto kidney or black beans
2 1/2 cups ham beef, bison, moose or chicken stock
3 to 4 cups chopped smoked ham bacon or pork loin
Salt and black pepper to taste

Soak corn overnight in water to cover. In the morning, pour off water, rinse the corn, drain and place in a large pot with cold water, to cover by about 2 inches. Bring to the boil over high heat, reduce heat to medium low and simmer while you prepare the vegetables.
In a large frying pan, melt butter and oil. Add onion, carrot and celery and cook for 7 to 10 minutes, until onions are translucent and carrots are softened. Add garlic and cook for another 2 minutes. Add oregano or thyme, stir, and then stir in potato and sweet potato.
Check corn. If it has blossomed—see photo—and is soft but still chewy, add vegetables. (If not, cook for another 10 minutes and check again. Keep checking until you’re satisfied with the texture.) Cover and simmer until potatoes are soft. Remove about 1 cup of stock and vegetables, blend until smooth and return to the soup. Add beans and ham, then simmer for about 10 minutes. Taste and add salt and pepper as necessary.
Serve at once with bannock or sourdough bread and butter. Will keep for several days in the fridge and will taste even better the day after you make it.
Makes about 15 cups.