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Trinidad Corn Soup
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Trinidad Corn Soup

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 4 servings
Course: Soup

Ingredients

  • 4 corn ears, fresh
  • 1 clove garlic chopped
  • 1 celery chopped, stalks
  • 1/4 cup onion chopped
  • 1 carrot sliced into discs, medium
  • 1/3 cup yellow split peas
  • 1/4 cup bell pepper diced, red
  • 1/4 cup green bell pepper diced
  • 1 Scotch bonnet peppers (optional) to taste
  • red pepper sauce to taste, Hillo brand
  • salt to taste
  • black pepper to taste
  • 1 cup coconut milk Kendel brand
  • 1 sweet potato diced, medium
  • 1 thyme sprig
  • 1.5 cups stock 1/2 cup
  • 4 cups water
  • 2 leaves cilantro chopped
  • 1 tablespoon neutral cooking oil generic cooking oil
For the dumplings:
  • 1 cup flour
  • 1/2 cup water
  • 1/2 tsp salt optional
  • 1/2 tsp baking powder

Instructions

    Cup of Yum
  1. Chop 3 ears of corn into pieces of about 2-inches each and shave the kernels off the remaining cob.
  2. Shave the corn kernels off the remaining corn cob.
  3. In a deep soup pot, heat the oil over a medium-high heat and fry the finely chopped onion until translucent. Add the garlic and celery and sauté for a further 2 minutes.
  4. Once softened, add the split peas, shaved corn, cilantro thyme, sweet potato along with the oregano, thyme salt and pepper. Sauté for a couple of minutes.
  5. Add 2 cups water and 1.5 cups of stock and cilantro to the pot, and bring to a boil.
  6. Once boiling, lower the heat to low and simmer until the split peas are soft (about 25-30 minutes, adding more water as necessary to maintain the level of the liquid).
  7. Once the split peas are cooked, use the back of a spoon to mash them up a bit. If you prefer a creamier soup you can also blend the soup to a creamy consistency at this point using an immersion blender.
  8. Add the coconut milk, scotch bonnet pepper, and 2 cups of water and bring to a slow boil.
  9. Prepare the dumplings by combining the water, flour, baking powder and salt together and knead to form a dough. Form the dumplings by hand by rolling into small balls between your palms,
  10. Finish up the soup by adding the cut corn pieces, dumplings, carrots, and bell peppers to the pot.
  11. Season with salt, pepper, and pepper sauce to taste.
  12. Continue to simmer until the dumplings and vegetables are cooked through (about 15 minutes).
  13. Serve and enjoy!

Notes