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Recipe courtesy of George Martin

George Martin's Indian Corn Soup

  • Level: Advanced
  • Total: 3 hr
  • Active: 1 hr
  • Yield: 25 servings
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20 ears dried Indian corn (see Cook's Note)

6 cups sifted hardwood ashes (see Cook's Note) 

4 pounds buffalo loin, cut into 1-inch cubes 


  1. Remove the corn kernels from each ear by using your thumb to push kernels up and off the cob.
  2. Heat a large cast-iron pot over medium-high heat. Add the kernels, the hardwood ash and water to cover by 4 inches. Bring to a boil and cook for 1 hour, or until most of the hulls have fallen off the kernels. Strain through a drying screen or colander. Rinse the corn with fresh water until all the ash is removed and the water runs clear.
  3. Place the corn back into the pot and cover with water. Bring to a boil, then strain. Return the corn to the pot and repeat this process two more times, until the kernels have begun to soften. Place the corn back into the pot and add the buffalo meat and enough water to cover by 4-inches. Cook for 1 hour, stirring occasionally, until the meat and corn are tender. Serve hot.

Cook’s Note

Indian corn can be purchased online or at your local farmer's market. Hardwood logs such as maple or oak wood can be purchased at your local hardware store. Burn them in a fire place or fire pit until the wood has turned to ashes. Let cool completely before sifting.