Creek Corn Soup 6 Native American Crock Pot
Created by dienia b on April 21, 2015
- Servings: 8
- Prep Time: 2d
- Cook Time: 5h
- Recipe #18552
Ingredients
- 6 pounds corn ears (6 dried yellow corn, sliced off the cob)
- 1 pound dried venison (chopped)
- 1/8 cup fat back, cubed (if you are going to eat whole if you are taking out)
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1/4 teaspoon pepper, to taste
How to Make
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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.
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Step 2: Then, add the fatback and salt and pepper.
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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.
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Step 4: Add your dried meat, simmer for about 15-20 more minutes until meat is rehydrated
Nutritional Facts
- 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