Smoked Corn Soup (Cherokee) - Connahani

• 6 ears of white corn (sweet OK)
• 3 cups (700 ml) chicken stock
• 1 cup (225 ml) of beef boullion (double strength)
• 1 can white homminy
• 1 can black beans
• 3 garlic cloves
• salt to taste
• red pepper to taste
• toasted nuts (Pecans or Chestnuts)for garnish

1. Shuck the fresh corn and remove the silks.
2. Light 5-6 charcoal briquettes on the grill.
3. Place corn on grill and add some mesquite and hickory chips to the coals.
4. Smoke the corn for 30 min on a low fire.
5. Bring the stock, boullion, and seasonings to a boil.
6. Reduce stock slightly.
7. Remove corn from cob with sharp knife or mandoline.
8. Combine corn, hominy (with juice), and beans.
9. Place corn mix and stock in blender in small batches and puree.
10. Return pureed soup to pot and keep warm.
11. Check seasonings.
12. Serve with toasted nuts sprinkled on top.

white corn, chicken, beef boullion, white homminy, black beans, garlic, salt, red pepper, nuts

Taken from online-cookbook.com/goto/cook/rpage/000606 (may not work)