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Soup

TRINIDAD CORN SOUP

TRINIDAD CORN SOUP
This warm and flavorful soup is perfect for the cold and warm weather. Packed full of flavor from the sweet corn to the succulent dumplings and a little bit of pepper.
Corn soup takes a little love but I can assure you it is worth it. The flavors need to blend and merge and simmer together to get that deep flavor. It's that base that makes the soup so delicious.
Don't have time to make this the traditional way? I also have a quick corn soup recipe that is also delicious.
When you order this soup after a party or just from a regular vendor, they give it to you in a nice styrofoam cup, warm and packed. Just the fact of holding the warm cup and the aroma from the soup excites you. Honestly, I think that the soup tastes most amazing when in the cup, haha, but that might just be the "too much alcohol" talking in that situation.
A traditional corn soup recipe for this popular Trini street food. Made with split peas, corn and dumplings this soup is commonly an after fete snack especially around carnival time.

INGREDIENTS:
  • 6 ears of fresh corn
  • 2 cloves garlic, chopped
  • 1/4 cup onion, chopped
  • 1 celery stalk, chopped
  • 1 large carrot, sliced into discs
  • 1/2 cup diced green bell peppers
  • 1/2 cup diced red bell peppers
  • 2/3 cup yellow split peas
  • 1 scotch bonnet pepper
  • Pepper sauce (to taste)
  • Salt & Pepper (to taste)
  • 1 1/2 cups coconut milk
  • 1 med tania (or sweet potato), diced
  • 2 sprigs thyme
  • 2 cups stock + 1 cup stock
  • 3 cups water + 3 cups water
  • 2 leaves shado beni, chopped
  • 2 tablespoons oil
For Dumplings
  • 1 cup flour
  • 1/2 cup water
INSTRUCTIONS:
  1. Cut 5 ears of corn into about 2-inch pieces and set aside.
  2. Shave off corn kernels off of the remaining corn cob
  3. Heat oil in a heavy bottom pan, over med-high heat.
  4. Add onions, garlic, and celery to oil and saute till onions are opaque.
  5. Add split peas and shaved corn and stir well
  6. Add thyme to pot and saute another 2 minutes
  7. Add 3 cups water, 2 cups stock, tania and shado beni to pot, and bring to boil.
  8. Lower stove to a low boil until split peas is cooked (about 30 minutes) Note: add more water if split peas is not soft enough and more boil time is needed
  9. Once split peas are softened, use back of a spoon to mash them up a bit.
  10. Add coconut milk, scotch bonnet pepper, and 3 cups water and bring to a slow boil
  11. Make dumplings at this point and break into balls or roll into logs
  12. Add corn discs, dumplings, carrots and bell peppers to pot
  13. Add salt and pepper and pepper sauce to taste
  14. Boil until dumplings are cooked (about 15 minutes)
For dumplings
  1. Knead water and flour together