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.
Making corn soup
Estimated preparation time: 10 minutes
Estimated cook time: 40 minutes
3 ears of corn (1 can creamed style corn/can whole kernel corn)
1 cup yellow split peas
1 cup coconut milk powder
4 potatoes (sweet potato optional)
½ pound pumpkin
1 large carrot
1 large onion
3 cloves garlic
½ cup combined green seasonings (chadon beni, thyme, chive, parsley)
1 scotch bonnet pepper
1 tablespoon sugar
1 teaspoon salt
5 cups water
3 tablespoons vegetable oil
1 cup flour
½ teaspoon salt
1 teaspoon sugar
1 cup water
Soak split peas overnight, put to boil on medium fire until soft.
Chop corn into 1-inch slices unless you use can of corn.
Dice potatoes, carrot and pumpkin.
Cut up finely onion, garlic, green seasonings and peppers.
Heat oil in a large pot, add onion, garlic, green seasonings, peppers and pumpkin, then let sauté for 3 minutes.
Add corn (fresh or canned), split peas, salt and sugar, cover pot and let simmer for 30 minutes.
Knead flour, salt, sugar and water to make a firm dough, break off small pieces of dough and roll into marbles.
Add dumplings, potato, carrot and coconut milk, stir pot and let simmer for 90 minutes (stir pot every 15 minutes).
Taste Corn Soup and add more salt if needed.
The result is a rich, thick flavourful soup that will warm you up on those cold rainy evenings.
March 2017 www.sweettntmagazine.com
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