Of course, this is not the yellow field corn grown and fed to the cows that covers much of the countryside we see. Perhaps the most famous dish using corn is our delicious Chicken Corn Soup, a true regional specialty commonly on sale at rural fire company dinners, auctions and fundraisers. This soup is said to be a more recent variation of chicken pot pie, and is one of our most hearty and tasty concoctions. The Ronks Volunteer Fire Company is famous for its Chicken Corn Soup dinners. Those not eating at the fire hall arrive well before noon, take a number, and wait their turn to be called.
Most locals bring several containers to be filled with soup.
Keeping the Kernels Since corn was so popular, it was important to find ways of preserving it. So ground corn meal and corn in relishes became common food items, and have remained so to this day. Locally, corn is the main ingredient in corn bread, baked corn custard, corn fritters, corn pone, corn relish, cornmeal mush, pancakes, and even corn pie, yet another twist on the traditional chicken pot pie. In the days before frozen and canned corn, the kernels were also dried. Thus, later in the year, this dehydrated corn could be soaked in water, and then boiled or baked in the oven.