Traditional Trinidad Corn Soup
Warming corn soup is made with fresh ingredients and packed with corn perfect post-fete snack.
Equipment
- 1 Pot large
- 1 blender immersion or food processor
- 4 cooking spoons
- 1 Pot medium
Ingredients
- 1 cup dried split peas rinsed and drained
- 8 cups water or stock or boiled salted meat broth
- 4 tbsp extra virgin olive oil
- 1 onion chopped
- 1 hot pepper chopped
- 6 tbsp green seasoning
- 1 lb sweet potato peeled and chopped
- ½ lb potato peeled and chopped
- ¾ lb pumpkin cubed
- 1 medium carrot chopped
- 15 oz creamed corn canned or homemade
- 2 cups coconut milk fresh or canned
- 2 tbsp all-purpose seasoning 1 tsp oregano, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp turmeric, 2 tsp black pepper
- 2 ears of corn sliced into rounds each about 1 inch
- 1 ½ cups corn kernels about 2 ears of fresh corn, shaved
- 5 tsp Himalayan salt to taste
Flour Dumplings
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp brown sugar
- ¾ cup water to knead
Finishing Seasoning
- 4 bandhania
- ¼ cup celery leaves chopped
- 2 pimento peppers chopped
Instructions
To make split peas stock
- Add water to a stock pot over medium heat, pour in 1 cup dried split peas washed and stock of choice. Boil until split peas is a smooth consistency. Use immersion blender to blend half of the mixture. This can be made ahead of time. If using salted meat, rinse off the salt and boil under cooked but still firm. You may need to repeat if it is still salty. Once done you can add it to the split peas.
For Traditional Corn Soup
- Heat oil in a large pot over medium heat. Add 1 onion and hot pepper and cook for 1 minute until translucent.
- Stir in 4 tbsp 6 tbsp green seasoning and cook for 2 minute.
- Add cubed potatoes, sweet potatoes, carrot, pumpkin and stir to combine. Reduce heat to medium low, cover and cook for 10-15 minutes or until potatoes are cooked but firm.
- Add split pea stock, coconut milk and cream style corn. Raise heat to high and bring to a boil. Cook for 10-15 minutes, stirring frequently to prevent sticking.
- Stir in whole chopped corn and corn kernels, ½ finishing herbs, 2 tbsp green seasoning, thyme, hot pepper, all-purpose seasoning, about 4 cups of hot water (more or less according to your preference) and salt if required. Raise heat to high to bring to a boil, then immediately reduce it to low and simmer while you prepare the dumplings (or make ahead).
To make dumplings
- Meanwhile, in a bowl, add 2 cups flour, 1 tsp salt and 1 tbs sugar and mix to combine. Gradually add water and knead to form a firm dough, about 5 minutes. Shape dumplings and add to the pot. Stir to combine. Add more water or stock if too thick, finishing herbs and salt, if required.
- Bring to a boil, reduce heat to a simmer and cook for 10-15 minutes more.
Notes
This original recipe was created by Cooking with Ria (here). Her notes state:
We used about 6-8 ears of corn in the video to make the fresh corn kernels, cream style corn from scratch and 2 sliced corn.It must be noted that there was a very obvious timing error with her recipe. It takes more than 4 hours to make Corn Soup the traditional, old fashioned way. We came up up with a faster version using the same ingredients but more efficiently put together.