Pigs in the Corn Field Dutch Oven Recipe
Pigs in the Corn Field Dutch Oven Recipe
Warm and oil your 12″ deep Dutch Oven.
On the bottom place diced slice vegetables like potatoes, celery, onion, ect.
Pour a can of soup over of your choice, I like Southwest Pepper Jack from Campbells.
Now line your dutch oven with half-ears of corn standing on end. I also like to put links of kelibasa sausage between the corn ears or your favorite sausage or even hot dogs for the kids.
Put another can of soup over this. You can use the same flavor a different type if you like. Like Cream of Celery, Cream of Mushroom, Cheddar Cheese, Cream of Chicken, or whatever you like.
Wait till you smell it and you see steam coming out from under your dutch oven lid…..then you know it is done!!! Just a little note…..make sure you can close the lid when you put the ears of corn in…..you want about 1/2 inch from the top of the lid.
From our Dutch Oven Classes 4-14-2009
This is a really great and simple recipe for dutch oven cooking
- Discover the Heartwarming Flavors of the Heartland with Pigs in the Corn Field Dutch Oven Recipe
• Tender pork, sweet corn, and hearty veggies
• Slow-simmered in a rich, savory broth
• Easy one-pot preparation
• Serves 4-6 generously
Bring the comforting, homestyle flavors of the American Midwest to your table with our Pigs in the Corn Field Dutch Oven Recipe. This soul-satisfying dish features fall-apart tender pork shoulder, sweet corn kernels, potatoes, carrots, and onions simmered to perfection in a robust, savory broth. The long, slow cooking process allows the ingredients to meld into a heartwarming meal that captures the essence of farmhouse cooking. Whether you’re hosting a cozy family dinner or craving a comforting meal on a chilly night, this recipe delivers big, bold flavors with minimal effort.