Best Trini Corn Soup with The ‘Hotsteppa’ Shortcut

The Best Trini Corn Soup – The Hotsteppa Shortcut to Flavor & Efficiency

When it comes to comforting, flavor-packed Caribbean soups, few things hit like a bowl of Trini Corn Soup. It’s creamy, hearty, and packed with all the good stuff—split peas, coconut milk, sweet potatoes, dumplings, and of course, lots of corn. The only problem? Traditional recipes take HOURS to make.

That’s where we come in.

We took Cooking with Ria’s Trini Corn Soup recipe (which originally clocked in at nearly 5 hours) and cut down the cooking time to under an hour with one simple tweak: roasting the vegetables first.

The result? Same deep, comforting flavors—way less time. Welcome to the era of Hotsteppa Corn Soup—because we’re not here to stand over a pot all day. We here tuh EAT and tuh FÊTE!

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Why You NEED This Shortcut:

✔ Same depth of flavor, WAY less time
✔ No standing over a pot for hours
✔ All the creamy, comforting, spicy goodness—minus the wait
✔ Perfect for meal prep—it tastes even better the next day!
✔ Ready for when you get back from a night out or just don’t feel like babysitting a pot all day.

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The Game-Changing Roasting Hack

Traditional Trini Corn Soup requires hours of simmering to develop deep flavors and soften the vegetables. We said nah, we not doing that.

Instead, we roast the cubed sweet potatoes, pumpkin, carrots, and potatoes for 15 minutes at 375°F (190°C). This:

• Caramelizes the veggies, bringing out their natural sweetness
• Speeds up cooking, since they’re already soft when they hit the pot
• Adds a smoky depth that slow-simmering just can’t match

Once that’s done, assembling the soup takes under 30 minutes.

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Ingredients (Hotsteppa Edition)

Base Ingredients:

• 1 cup dried split peas, rinsed and drained
• 3 cups water
• 3 cups of stock (chicken preferred or beef)
• 4 tbsp extra virgin olive oil
• ½ onion, chopped
• 1 whole thai hot pepper, chopped
• 6 tbsp green seasoning
• 1 cup coconut milk
• 1 ½ cups cream-style corn (homemade or canned)
• 2 tsp Himalayan salt (or to taste)

Roasted Vegetables (Cut into cubes before roasting):

• 1 large sweet potato
• ½ onion, roasted & chopped
• 3 medium potatoes
• ½ small pumpkin
• 1 medium carrot (1 cup chopped)
• 2 whole corn, 1 sliced into 1-inch rounds; 1 ear of fresh corn shaved for kerneled corn

Seasonings & Finishing Touches:

• 1 tbsp all-purpose seasoning (garlic powder, onion powder, oregano, turmeric, white pepper)
• 3 tsp of green seasoning (with pimento peppers included)

Dumplings (Optional):

• ½ cup all-purpose flour
• ½ tsp salt
• 1 tsp brown sugar
• cup water to knead

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How to Make Trini Corn Soup in Under an Hour

1. Roast the Veggies

• Preheat the oven to 375°F (190°C).
• Toss pumpkin, sweet potatoes, carrots, and regular potatoes in a little olive oil.
• Place on lined baking sheet and roast for 15-20 minutes or until tenderly cooked.
• Once cooled, peel the skin of potatoes, carrots and pumpkin and coarsely chop. Set aside.

2. Start the Creamed Corn and Split Peas Stock at the same time

• While the veggies roast, add split peas and stock to a pot.
• Bring to a boil and cook until soft (about 20 minutes). Then use blender to puree split pea mixture.
• To make the creamed corn: in separate pot, add butter, chopped onions, salt, pepper, 1 can of whole kernel corn, 1 tsp of cornstarch, 1 cup of heavy cream, and thyme sprigs and let simmer for 20 mins. Then transfer to a blender (or use a hand blender) and pulse mixture until chunky-smooth.

3. Sauté the Aromatics

• Heat oil in a large pot, add onion, hot pepper, and green seasoning.
• Cook until fragrant, about 1 minute.

4. Build the Soup Base

• Stir in roasted veggies and stir for 3 mins. Repeat step for split pea stock, coconut milk, cream-style corn, and whole corn rounds.
• Add water and bring to a boil, then reduce to a simmer for 10-15 minutes.

5. Add Dumplings & Final Touches

• Shape dumplings, drop them in, and add finishing herbs and seasonings.
• Simmer for another 5-10 minutes until thick, rich, and ready to serve.

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Final Thoughts: Hotsteppa For the Win

Would we ever spend 5 hours making this soup again? Absolutely not. Would we make this Hotsteppa version every week? 100% YES.

This is the perfect post-fête soup, a meal-prep lifesaver, and just the kind of comfort food that feels like a warm hug in a bowl.

Let us know if you try it—and if you’re still out here spending half your day making soup, we got questions. 😏

✰✰✰✰✰ star MUST DEFINITELY TRY TRY TRY