John Cope’s Toasted Dried Sweet Corn

John Cope's Dried Sweet CornA turkey soup I had as a teenager still lingers. It’s that soup I want to recreate every year.

I was visiting my roommate in Pennsylvania and the recipe was from her grandmother. She said the secret was John Cope’s Toasted Sweet Dried Corn, a Pennsylvania Dutch ingredient. Tabby sometimes sends me the corn but this year I found it at Zingerman’s. So I am ready for my favorite Thanksgiving dish–turkey soup. And because turkey and corn, in my┬ámind, requires chile as a third muskateer, I always add some dried hot chiles to my soup.


Today I enjoyed the beautiful loaf of bread I baked last night, and it was glorious! My husband loved it, too, and had it for breakfast and lunch. I felt so proud and accomplished and could not believe I’d actually produced it myself. However, I realize that most of the thanks goes to you for teaching me so well the other day. Thank you!

-Laura Wilson Hill, San Francisco

About Penni

Over 30 years as a food and wine professional, writer, and editor.

Cookbook author including:
'The Tra Vigne Cookbook' for Michael Chiarello,
'The Basque Kitchen' for Gerald Hirigoyen
and 'BurgerBar' for Hubert Keller.

Contact Penni Wisner