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Mohawk Indian Corn Soup

Rated as 4.5 out of 5 Stars
14

"On the Akwesasne Reservation where I grew up I have fond memories of corn soup always being on the stove on New Year's Eve. Friends and family would stop in and have a bowl or two and celebrate the end of the year. I continue this tradition with my own family now. Use canned Indian corn instead of hominy if available."
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Ingredients

1 h 30 m servings 401
Original recipe yields 6 servings

Directions

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  1. Heat olive oil in a large skillet over medium-high heat. Cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes.
  2. Stir water, beef bouillon, and chicken bouillon together in a large pot over medium-high heat until bouillon dissolves. Add pork, rutabaga, carrots, and celery; bring mixture to a boil, reduce heat to medium-low, and simmer until vegetables tender, about 40 minutes.
  3. Stir hominy and kidney beans into pork-vegetable mixture and simmer until hominy and meat are tender, about 30 minutes more. Season with salt and ground black pepper.

Nutrition Facts


Per Serving: 401 calories; 11.4 43.5 30.5 62 1589 Full nutrition

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Reviews

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My family is from Akwesasne and, living far away in Georgia, I've been trying to find a recipe (that's been written down) for this soup from home. Today, I used a ham shank for the pork and add...

My daughter made this using ham and turnips. Delicious!

Used the all the ingredients but switched celery with cabbage and it is delicious the broth is so good!! This is my go to recipe for corn soup! Add in the hominy and kidney beans at the end!

This recipe is easy, versatile and delicious! I added acorn squash instead of rutabagas. I also added onions, but it would have been great even without the onions.