Corncob Soup
A Note from Diane C. McPhail: This soup is served in one of the scenes in The Abolitionist’s Daughter. My aunt Bernice learned this from her mama back in Webster County. I loved it growing up.
  • Corn, maybe 4 to 5 ears, shucked
  • Green onions, washed, optional
  • Water to cover
  • A couple of smoked ham hocks
  • 2 to 3 carrots cut up
  • 4 to 5 stalks of celery chopped
  • A few sprigs of parsley
  • Garlic to taste, chopped
  • Chopped green onions to taste
  • Chopped bell pepper, red or green
  • A couple of pounds of fresh tomatoes, peeled, seeded, chopped
  • 1 bay leaf
  • Salt
  • Pepper
  1. Cut kernels from corncobs, then scrape the cob to “milk” it and save all juices.
  2. In a large pot, cover corn cobs and onions with water and bring to a boil. Reduce heat and simmer about an hour.
  3. Remove from heat and let cool until you can remove the cobs and squeeze the residue down into the broth.
  4. Next add the ham hocks and all the other ingreidents, and anything else you typically like to throw in your soup!
  5. Bring to boil, then reduce heat. Cover and simmer for about 2 hours. Skim off any fat. Serve with cornbread and enjoy!
Recipe by Southern Lady Magazine at