2 cups cooked or caned corn
3½ cups milk
1 small onion
1 slice white bread
Salt and ground
black pepper to taste
1 cup small cooked
2 tablespoons fresh
Makes 4 servings.
- Soak bread in 1/2 cup
- Place the corn, rest of the
milk, onion and soaked bread in a food processor or
blender and blend until you have a smooth liquid.
- Place the liquid mixture in a
medium size saucepan and bring to
a boil over medium heat. Season to taste.
- Serve garnished with the cooked
shrimp and parsley.
|Did You Know?
Americans cultivated corn (maize) in numerous varieties throughout the
The Mississippian culture, whose major city and regional chiefdom of
Cahokia (in present-day Illinois) achieved its peak about 1250 CE, had
population density and a great regional trade network based on surplus
The women of the Pawnee nation on the Great Plains were known to
cultivate ten pure varieties of corn by the late 18th century.
After European contact with the Americas in the late 15th and early
16th centuries, explorers and traders carried maize back to Europe and
introduced it to other countries through trade. Its use spread to the
rest of the world.
The term maize derives from the Spanish form of the indigenous Taino
word maiz for the plant. This was the term used in the United Kingdom
and Ireland, where it is now usually called "sweet corn", the most
common form of the plant known to people there.