This recipe is attributed to the Hopi, a Native American tribe living mostly in Arizona. Among the Hopi, corn is culturally important and is used ceremonially as well as for food. This fresh corn and vegetable soup is similar to and may have been derived from mazamorra, a traditional corn stew made by the indigenous people of South America, who first cultivated corn. For a vegetarian version of this soup, omit the beef. Add potato dumplings for a more filling option.
Recipe Servings: 4
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Heat butter in a soup pot over medium heat.
- Add meat and cook until browned, adding salt and pepper to taste.
- Add zucchini, corn, and 2 cups water. Bring to a boil. Then reduce to simmer 30 minutes.
- In a separate bowl combine cornmeal and remaining water. Stir into soup.
- Serve hot.
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