Corn Soup
No, corn soup isn’t an Italian recipe but I replaced the salt pork in the original with pancetta. You can use either.
Ingredients:
Preparation:
- Brown pancetta & cubed pork and remove.
- Sauté onion, add peppers, garlic & oregano and cook until softened.
- Return meat to pot. Add stock and simmer covered for 1 hour.
- Taste and add salt and black pepper.
- Add corn a few minutes before serving.
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This Navajo Corn Soup sounds truly special and deeply comforting. I love how the recipe highlights traditional flavors and honors the simplicity of corn, allowing it to shine as the heart of the dish. There’s something really beautiful about how this soup feels both nourishing and meaningful, like a warm connection to culture and history in every bowl. The rustic, wholesome approach makes it perfect for cozy days or when you want something grounding and satisfying. Thank you for sharing such a thoughtful and soul-warming recipe.