Difference between revisions of "Glottucks"
RealRecipes (talk | contribs) m (moved Cookbook:Glottucks to Glottucks: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
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==Ingredients== | ==Ingredients== | ||
| − | * 1 quart [[ | + | * 1 quart [[Maize|corn]] kernels (removed from the cob) |
| − | * 1/2 cup dried [[ | + | * 1/2 cup dried [[Kelp|sea kelp]] (or laver) |
| − | * 2 cups [[ | + | * 2 cups [[Milk|milk]] or [[Cream|cream]] |
| − | * 2 cups [[ | + | * 2 cups [[Water|water]] |
| − | * 1 [[ | + | * 1 [[Bell Pepper|bell pepper]] (green or red), chopped |
| − | * 1 tablespoon [[ | + | * 1 tablespoon [[Butter|butter]] |
| − | * [[ | + | * [[Salt|Salt]] and [[Pepper|pepper]] to taste |
==Procedure== | ==Procedure== | ||
| Line 20: | Line 20: | ||
==Notes== | ==Notes== | ||
| − | This is a variant of [[ | + | This is a variant of [[Succotash|succotash]]. |
[[Category:Native American recipes|{{PAGENAME}}]] | [[Category:Native American recipes|{{PAGENAME}}]] | ||
Revision as of 17:57, 5 April 2012
Glottucks (also called glot, or Native American corn and kelp chowder)
Ingredients
- 1 quart corn kernels (removed from the cob)
- 1/2 cup dried sea kelp (or laver)
- 2 cups milk or cream
- 2 cups water
- 1 bell pepper (green or red), chopped
- 1 tablespoon butter
- Salt and pepper to taste
Procedure
- Melt butter on the bottom of a pan and sauté the kelp until it begins to dissolve in the butter.
- Add the remaining ingredients, turn on low heat, and cover.
- Simmer for 30-40 minutes until soft.
- Remove cover and cook on low heat until water most of the liquid is evaporated.
Notes
This is a variant of succotash.
