This soup features hulled corn—boiled, softened corn with the hulls removed. Corn processed in this way also is referred to as samp or hominy. Both names originate with Narraganset Indians who lived in what is now Rhode Island. They prepared and ate samp, including it in dishes like succotash. English settlers added meat to the softened corn. This soup recipe is simple and uses ham hocks to add flavor.
Recipe Servings: 8
Prep Time
5 minutes
Cook Time
1 hour 10 minutes
Total Time
1 hour 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 qts water
- 6 smoked ham hocks
- 2 qts cooked hulled corn, rinsed and drained
- 2 cans (15–16 oz each) red kidney beans
- Salt, to taste
- Ground black pepper, to taste
Directions
- Combine the water and ham hocks in a large stock pot set over medium-high heat.
- Boil for 60 minutes.
- Remove the hocks from the pot and reduce the heat to a simmer.
- Shred meat from bones and return meat to broth.
- Add corn, beans, salt, and pepper.
- Serve hot.
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