Creek Corn Soup 6 Native American Crock Pot
Recipe: #18552
April 21, 2015
Categories: Bacon, Game, Corn, Native American, Slow Cooker, Gluten-Free, No Eggs, Non-Dairy, Venison, Crockpot Soup, Pork Crock Pot Recipes, more
"Vce is the Creek word for corn, you can use dried beef for this. Dawn Karima she has good blog this was her Granny Lahoma’s Harvest Vce. I think this was used in winter from all the dried ingredients, but what do I know lol in doing this in crock pot as it takes a while to cook anyway"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (404.7 g)
- Calories 1181
- Total Fat - 87.9 g
- Saturated Fat - 22.3 g
- Cholesterol - 279 mg
- Sodium - 951.2 mg
- Total Carbohydrate - 15.6 g
- Dietary Fiber - 3.6 g
- Sugars - 3.1 g
- Protein - 83.6 g
- Calcium - 106.7 mg
- Iron - 9.4 mg
- Vitamin C - 1.1 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Soak your dried corn for 48 hours in water with a little salt and sugar in it , weigh down corn with a plate, in a cool place in the crock pot bowl cause you are going to use the corn water in your cooking anyway.
Step 2
Then, add the fatback and salt and pepper.
Step 3
Simmer the corn, fatback and salt and pepper in the water you used for soaking for about 4 hours, or until the corn is tender. Do not overcook or let corn become mushy.
Step 4
Add your dried meat, simmer for about 15-20 more minutes until meat is rehydrated
Tips
No special items needed.
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