For anyone interested in Native American cookery and recipes, check out this site of Native American recipes. The site includes two corn soup recipes from Iroquois or other Northeastern Native groups that I’ve copied in here.
Oneida Corn Soup
Cook corn in water with bits of venison, wild edible greens like cowslip, ferns, or milk weed and a handful of wild rice.
My Disclaimer: Do not start collecting wild greens to cook this soup if you do not know what you are doing. Store-bought greens should substitute nicely.
Winter Corn Chowder
Yield: 1 pot
1 1/2 c Dried corn
6 sl Bacon
4 c Milk
1/2 ts Salt
3 c Broth
2 c Chopped onion
2 ts Sugar
Rinse corn and combine with broth in saucepan; bring to boil. Remove to heat and allow to stand for 2 hours, then cook for 45 minutes. Cook bacon in skillet until crisp. Drain. Cook onion in drippings. Add to corn mixture and simmer 5 minutes. Add milk, sugar, and salt; sprinkle with
Notice that while the first recipe utilizes ingredients that would have been available to Native Americans for quite some time before contact with Europeans, the second recipe demonstrates cultural change in foodways resulting from Native contact with Euro-American culture with the inclusion of Old World ingredients – in fact everything but the corn and salt would have been unavailable to Native Americans prior to the arrival of Europeans. (I’m assuming the “broth” is chicken, beef, or pork stock – venison stock could have been available prior to European contact.)
Another interesting food and recipe site is specific to Tuscarora cooking. The Tuscarora are one of the six tribal groups of the League of the Iroquois – historically the last of the six to join.