Trini Corn Soup - Hotsteppa Edition
Traditional Trini Corn Soup in under an hour
Equipment
- 1 Baking Tray
- 1 Dutch Oven
Ingredients
Base Ingredients:
- 1 cup dried split peas rinsed and drained
- 3 cups water
- 3 cups 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
- 1 large sweet potato
- ½ onion roasted & chopped
- 3 medium potatoes
- ½ small pumpkin
- 1 carrot medium, 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
Instructions
Roast the Veggies For Soup
- 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.
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). Use hand blender to slightly puree mixture.
- 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.
- Once cooled, place in blender and pulse blend until chunky yet smooth
Assembling the soup - Sauté the Aromatics
- Heat oil in a large pot, add onion, hot pepper, and green seasoning.
- Cook until fragrant, about 1 minute.
- Stir in roasted veggies and stir for 3mins. 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 15 minutes.
Add Dumplings & Final Touches
- In a small bowl, mix flour, sugar and salt together.
- Slowly add water and kneed dough together.
- Shape dumplings in hands, drop them in to soup, and add finishing herbs and seasonings.
- Simmer for another 5-10 minutes until thick, rich, and ready to serve.
Notes
This recipe is the same as the traditional corn soup recipe but with less chopping and cussing. A traditional recipe doesn't have to take 3+hours like it used to in the olden days. That's why we love this recipe because it warms our hearts to be able to make a traditional recipe but not have to spend hours over a pot.
So enjoy the 'Hotsteppa' Version of Traditional Trini Corn Soup!
Recipe modified from Cooking with Ria's Corn Soup Recipe.