Corn soup served in sweet T&T for Sweet TnT Magazine, Culturama Publishing Company, for news in Trinidad, in Port of Spain, Trinidad and Tobago, with positive how to photography.

Rich and creamy corn soup recipe

With corn being readily available all over the country and rain falling almost every day, what better recipe to try than corn soup. You can try it the old fashioned way and grate a dried coconut to get it to taste like when Granny used to make it. Or, you can take advantage of modern convenience and try ready-to-use alternatives. Either way, get ready for the best corn soup that you have ever made.

Estimated preparation time: 30 minutes

Estimated cook time: 90 minutes

Ready in 2 hours

Making corn soup

Ingredients

3 ears of corn

1 cup yellow split peas (soaked overnight)

1 large sweet potato, cubed

4 medium potatoes, cubed

5 cups water

1 dried coconut grated (approximately 1 1/2 cups)

Corn soup grated coconut in sweet T&T for Sweet TnT Magazine, Culturama Publishing Company, for news in Trinidad, in Port of Spain, Trinidad and Tobago, with positive how to photography.

1 lb pumpkin, cubed

1 large carrot sliced

4 shadon beni leaves, chopped

Corn soup pot in sweet T&T for Sweet TnT Magazine, Culturama Publishing Company, for news in Trinidad, in Port of Spain, Trinidad and Tobago, with positive how to photography.

2 tablespoon vegetable oil

1 large onion, diced

3 cloves garlic, chopped

2 chives, chopped

3 sprigs thyme, chopped

2 parsley stems, chopped

1 scotch bonnet pepper, diced

1/4 teaspoon black pepper

1/4 tablespoon salt

And since you can’t have soup without dumplings, here is a simple recipe for dumplings.

3/4 cup flour

 Pinch of salt

Pinch of sugar

 ¼ cup water

 Directions

Corn soup served in sweet T&T for Sweet TnT Magazine, Culturama Publishing Company, for news in Trinidad, in Port of Spain, Trinidad and Tobago, with positive how to photography.

– Add water slowly when making the dough for the dumplings and add more as necessary. The aim is to add water until you reach a firm consistency.

– Firstly, it is advisable to start by opening and grating the dried coconut, since this would be the most labour intensive part of the recipe. If you don’t want to go through the trouble of breaking open a coconut, prying out the flesh, and then grating it, or it is not available in your area. Feel free to use frozen grated coconut or coconut milk powder which are both available at your local supermarket.

– If fresh corn is not available feel free to use 1 can of creamed style corn with one can of whole kernel corn.

– In a large pot over medium heat, add onions, pumpkin, garlic and parsley and sauté for 2 to 3 minutes.

– Add water, split peas and corn, cover and let simmer for 30 minutes.

– Now add all the other ingredients and let simmer for another 90 minutes. Make sure to check every 10 to 15 minutes and stir the pot to prevent the split peas from sticking to bottom.

– If you have access to a slow cooker feel free to just toss in all of the ingredients, set your timer and walk away for the 2 hours, the results will be the same.

The result is a rich, thick flavourful soup that will warm you up on those cold rainy evenings.

March 2017    www.sweettntmagazine.com



You may also like:

Share this article
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  

Check Also

Flourless rolled oats pancakes for diabetics with milk, egg or banana in sweet T&T for Sweet TnT Magazine, Culturama Publishing Company, for news in Trinidad, in Port of Spain, Trinidad and Tobago, with positive how to photography.

Flourless rolled oats pancakes for diabetics

Anyone who has been diagnosed with diabetes will know flour can negatively impact on your blood …

Split peas soup bubbling in pot in sweet T&T for Sweet TnT Magazine in Trinidad and Tobago for Food section

Split peas soup touches the spot!

Trinbagonians love a good soup. Some people may visit the “soup man” down the road …

Leave a Reply