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Trinidad Corn Soup

Chef's Pencil Staff
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Soup
Cuisine Trinidad
Servings 4 servings

Ingredients
 
 

  • 4 ears of fresh corn
  • 1 clove garlic chopped
  • 1 celery stalks chopped
  • 1/4 cup onion chopped
  • 1 medium carrots sliced into discs
  • 1/3 cup yellow split peas
  • 1/4 cup red bell peppers diced
  • 1/4 cup green bell peppers diced
  • 1 scotch bonnet peppers (optional) to taste
  • Hillo red pepper sauce to taste
  • salt to taste
  • pepper to taste
  • 1 cup Kendel coconut milk
  • 1 medium sweet potato diced
  • 1 sprig thyme
  • 1.5 cups + 1/2 cup stock
  • 4 cups water
  • 2 leaves cilantro chopped
  • 1 tablespoon oil

For the dumplings:

  • 1 cup flour
  • 1/2 cup water
  • 1/2 tsp salt optional
  • 1/2 tsp baking powder

Instructions
 

  • Chop 3 ears of corn into pieces of about 2-inches each and shave the kernels off the remaining cob.
  • Shave the corn kernels off the remaining corn cob.
  • 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.
  • 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.
  • Add 2 cups water and 1.5 cups of stock and cilantro to the pot, and bring to a boil.
  • 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).
  • 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.
  • Add the coconut milk, scotch bonnet pepper, and 2 cups of water and bring to a slow boil.
  • 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,
  • Finish up the soup by adding the cut corn pieces, dumplings, carrots, and bell peppers to the pot.
  • Season with salt, pepper, and pepper sauce to taste.
  • Continue to simmer until the dumplings and vegetables are cooked through (about 15 minutes).
  • Serve and enjoy!

Notes

Trini Corn Soup
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