On the Akwesasne Reservation where I grew up I have fond memories of Mohawk corn chowder always cooking on the stove on New Year’s Eve. Friends and family would come over and have a bowl or two to celebrate the end of the year. I continue this tradition with my own family. Whenever possible I use canned corn instead of hominy.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 CBC Docs | 2021-03-19 13:47:15 |  22,193 Views |
Corn Soup: A Chef and Knowledge Manager's Guide to This Traditional Recipe
1 tablespoon olive oil or as needed
1 ¾ pounds pork tenderloin cut into 1 inch cubes
3 beef bouillon cubes
