Corn Soup - cooking recipe

Ingredients

3 to 5 lb. pork or beef
1/2 to 1 lb. dry sweet corn
water or beef stock
1 medium onion, minced
oil or grease for frying
flour or cornstarch
spices (basil, garlic, salt and pepper)

Preparation

Traditionally this soup uses no spices.
Cut meat into 1/2 to 1-inch cubes.
Trim fat.
In an 8-quart or larger pot, heat oil or grease (we use bacon fat) on medium heat.
Add onions and cook for 2 to 3 minutes.
Add meat in small amounts to braise.
When well brown add liquid to cover 2 inches above meat.
Boil for 1 hour hard.
Add spices to taste, about 1/4 teaspoon each.
Add liquid until pot is 3/4 full; bring to rapid boil.
Add dry sweet corn. Cook on medium to low heat (slow boil) for 1 to 1 1/2 hours.
You may thicken with flour or cornstarch and cold water if you want. Serves 8.