Trini Corn Soup Recipes

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TRINIDAD CORN SOUP



Trinidad Corn Soup image

Extremely popular at Carnival time. It can be bought piping hot from street vendors and is served at most carnival fêtes. West Indian corn is more starchy and less sweet than the North American variety but I don't imagine that other varieties of corn would detract from the flavour of this dish. Goes a lot faster if done in a pressure coooker. For the dumplings refer to recipe#183964

Provided by WizzyTheStick

Categories     Chowders

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 18

2 tablespoons vegetable oil
2 onions, chopped
3 garlic cloves
1 lb potato, peeled and quartered
2 carrots, diced
1/3 cup chives, chopped
1/4 cup celery, finely chopped
1/3 cup fresh thyme, chopped
3/4 cup yellow split peas
2 pimento pepper (optional)
8 cups chicken stock
1 scotch bonnet peppers or 1 habanero pepper, left whole
1/2 cup coconut milk (optional)
6 ears corn, cut into 2inch pieces
8 dumplings (or more)
1/4 cup culantro, chopped (substitute cilantro)
salt
black pepper

Steps:

  • In a large soup pot heat oil.
  • Add the onions and garlic and saute until fragrant.
  • Add the potatoes, carrots, celery, thyme and pimento peppers and cook for about 5 mins stirring constantly.
  • Add the split peas and stock.
  • Add salt and black pepper to taste.
  • Add the scotch bonnet pepper and if using the coconnut milk.
  • Cover the pot and simmer for about an hour until peas are soft.
  • Use an immersion or ordinary blender and puree soup to a thick and creamy consistency and return to the pot.
  • Add corn and dumplings and cook for a further 20 minutes until corn is cooked and the dumplings float to the surface.
  • Add culantro, remove from the heat, taste and adjust seasonings.
  • If soup is too thick at any time, add water.

TRINI CORN SOUP



Trini Corn Soup image

A rich thick soup to keep you warm on a chilly day. it's a favourite in my country and sold 24 O 7, from resturants to street stalls. It's delicious!! Vendors usually have pepper sauce at the side as a condoment, if you like it more spicy.

Provided by trinilicous

Categories     Corn

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 19

3/4 cup yellow split peas, washed
8 cups vegetable stock
1 lb english potato, peeled and quartered
2 onions, chopped
3 garlic cloves, minced
2 carrots, diced
1/3 cup fresh thyme, chopped
1/4 cup celery, chopped
1/3 cup chives, chopped
6 ears corn, cut into 2 inch pieces
1 congo hot pepper
2 pimento pepper, seeded and chopped
2 tablespoons vegetable oil
1/2 cup cilantro, chopped
1/2 cup coconut milk (optional)
2 cups flour
1 teaspoon butter
2 teaspoons baking powder
1/2 teaspoon salt

Steps:

  • for dumplings: Place all ingredients in a mixing bowl and rub the butter into the flour until the mixture is grainy, slowly add the water and knead into a stiff dough. Cover and let it rest for about 30 minutes.
  • Divide the dumpling dough into two pieces,roll each dough into a long rope about 12 inches in length and cup into 2 inch lenghts.
  • Drop into the boiling soup.
  • Soup: In a large soup pot, heat the oil.
  • Saute onions and garlic until fragrant.
  • Add potatoes, carrots, chives, celery, peminto peppers and thyme and cook for about 5 minutes.
  • Add split peas and broth, season with salt and freshly ground black pepper and bring to a boil.
  • Add the Congo pepper and coconut milk, then cover and simmer for about 1 hour until the peas are soft.
  • Puree the soup to a thick and creamy consistency, return to the pot.
  • Add corn and dumplings and continue to cook for a further 20 minutes until the dumplings float to the surface.
  • add the cilentro, remove from the heat, adjust the seasonings to taste.

Nutrition Facts : Calories 379.3, Fat 5.8, SaturatedFat 1, Cholesterol 1.3, Sodium 278.8, Carbohydrate 74, Fiber 10.9, Sugar 7.5, Protein 12.8

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