In Memory Of Karen Nicole Smith, 1972 - 2016

A Delectable Trinidad Corn Soup Recipe.

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I think it was about 6 years ago when for my birthday, we (my  sister and I) surprised our parents with a visit down the islands. That visit marked the first time in about 15 years that my mom had all of her children in the country at the same time. My sister who lives in Trinidad knew of our planned visit, but my mom, dad and brother (who now lives in NY) didn’t – Yea!  it was a good birthday gift for me… to all be under one roof. On that trip, we spent a couple days on the sister island of Tobago and one night while out a bar called “Shade” I recall my sister asking me if I’d like a cup of corn soup. Corn Soup? I had been away from the islands too long. I had no clue what corn soup was and I’ll be honest, a soup made from corn was not appealing to me. Long story short… it was another 3 years later that I had my first cup of corn soup. That one was from a street vendor around the savanna in Port Of Spain late one night.

Normally I like my soups with some sort of meat in it and there are times when I use salted pig tails in making this dish, but this time we’ll go strictly vegetarian. FYI – corn soup is one of those hearty meals on the go, you get after fetes (party / night club) and a meal that’s made it’s way into the fabric of good street food on the islands.

You’ll Need…

2-3 corn on the cob
2 tablespoon chopped shado beni (substitute – cilantro)
2 tablespoon vegetable oil
1 large onion
3 cloves garlic
2 tablespoon chopped chives
3 sprigs thyme
2 tablespoon parsley
1 cup yellow split peas
1 scotch bonnet pepper (any hot pepper you like)
3 cups vegetable stock
3 cups water
1/4 teaspoon black pepper
3/4 tablespoon salt
1 large sweet potato cubed
4 medium potato (I used Yukon gold) cubed
1 lb pumpkin (about 1 1/2 cups) cubed
1 can coconut milk (about 1 1/2 cups)
1 can creamed corn
1 large carrot diced
EDIT: Seems I forgot to list the 1 cup of celery (special thanks to Renata for pointing this out)

* If you’re making this with salted pig tails, remember to pre-boil the pigtail first to remove some of the salt, and you may not need any added salt in the soup itself. The remaining salt from the pig tail will be enough to flavour the entire dish.

For the dumplings…

– 3/4 cup flour
– pinch of salt
– pinch of sugar
– water *

* Add 2-3 tablespoon water when making the dough for the dumplings and add more as necessary. You’re trying to achieve a firm dough.

trini corn soup recipe

Start by preparing the vegetables for the dish. Peel, cut, chop, cube etc. You’ll notice in the pic below that I cut the scotch bonnet into pieces, this is because I love the heat. Feel free to leave it whole in the dish and remove after cooking, if you’re concerned about the heat level. I also add the sprigs of thyme whole, but later in the cooking process I’ll fish them out of the pot.

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With the cobs of corn all you have to do is clean them, rinse under cool water and cut into 1 inch pieces.

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* I encountered a problem with my camera while putting this recipe together, so I do apologize for the lack of pics depicting the steps as I normally do.

In a large pot, heat the oil on medium heat, then add the diced onions, garlic, celery, herbs and hot pepper (see my note about the pepper above). Let that saute for a couple minutes, then add the split peas and stir well. Now add everything else mentioned in the ingredients list above, except the pieces of corn and dumplings. Bring that up to a boil, then reduce to a gentle simmer for 70 minutes. The idea is to cook the split peas and allow everything else to cook-down and melt away into a lovely thick soup. Leave the pot slightly ajar and remember to keep stirring the pot.

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After the 70 minutes, go ahead and add the pieces of corn and dumplings. Allow that to come back up to a boil and let it cook for about 15-20 minutes. Remember to keep stirring the pot and if you notice that it’s overly thick, feel free to add more water of vegetable stock if you have.

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Here’s how simple it is to make the flour dumplings.

Basically all you’re doing is making a dough from the ingredients listed above, then allow that to sit for about 10 minutes. Then pinch off small pieces of the dough and roll that into small cigars using both hands.

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NOTE: I’ve seen people add the sweet potato, pumpkin and potato later in  he cooking process so it’s doesn’t melt away too much. But I like putting everything in the pot and allowing it to do it’s thing. Not only do I cube the potatoes and pumpkin rather large, I love my soup thick and rely on these ingredients melting away.

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This makes enough soup that could easily fill 4 adults as a main course, and about 6-8 people as a starter. I encourage you to give this recipe a try as it’s very simple to follow along and it makes for a very hearty and tasty soup your entire family will love. Especially if you’re based in colder climates and you’re looking for something to warm you up on those cold winter nights. Or maybe you’re having a party this summer and you’d like to do as we do in Trinbago and have some soup for after the main festivities.

Before you go, don’t forget to connect with us on Face Book, Twitter and do check out the cooking videos.

Share your thoughts below… maybe you have a different way of making this soup that you’d like to share? All comments are appreciated.

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Recipe Name
A Delectable Trinidad Corn Soup Recipe.
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3.51star1star1star1stargray Based on 64 Review(s)


  1. Ginny
    October 9, 2022 / 12:31 pm

    This really hit the spot. Thank you Chris! I used half a can of coconut milk and added extra water to make up for the lost liquid. I didn’t have veg broth so used 6 cups of water and a packet of Maggie chicken soup. Used butternut squash instead of pumpkin. I kept adding little bits of hot water to get the consistency I wanted. Lots of prep up front but so worth the time and effort! Complex flavors, filling, warming, yummy!

  2. Peter E Beckles
    March 28, 2022 / 9:13 am

    I usually use split peas as a base for my soups and I have learnt that unless you keep a really close eye on the pot the peas will settle and burn.
    What I do now is put the split peas in a soup bowl with water to cover, place the bowl on a trivet in a pressure cooker with 2 or 3 cups of water, then cook at high pressure for 20 minutes.
    The other ingredients are organized and cooked exactly as Chris suggests but the pressure-cooked split peas are added with the corn and dumplings. This reduces overall cooking time and “eagle eye time” considerably.
    BTW I also add sliced plantain 5 – 10 minutes before serving.

  3. Peter E Beckles
    March 28, 2022 / 9:12 am

    I usually use split peas as a base for my soups and I have learnt that unless you keep a really close eye on the pot the peas will settle and burn.
    What I do now is put the split peas in a soup bowl with water to cover, place the bowl on a trivet in a pressure cooker with 2 or 3 cups of water, then cook at high pressure for 20 minutes.
    The other ingredients are organized and cooked exactly as Chris suggests but the pressure-cooked split peas are added with the corn and dumplings. This reduces overall cooking time and “eagle eye time” considerably.
    BTW I also add sliced plantain 5 – 10 minutes before serving.

  4. Tara Maharaj
    September 29, 2017 / 4:58 pm

    Chris, my niece introduced me to your corn soup recipe and now it’s a staple with my nuclear and extended family. Your site is now my go to for many additional recipes as I expand my cooking repertoire. Thank you.

  5. Jini
    December 1, 2016 / 5:20 pm

    I like to put Golden Ray in my soup – it gives an it a special flavor.

    • admin
      December 1, 2016 / 10:15 pm

      do be careful with that stuff.. very unhealthy

  6. Tara Maharaj
    October 9, 2016 / 7:36 pm

    Hi Chris,This is my all time favourite corn soup recipe. It was delicious and I find myself coming back to your site more frequently to reference other recipes. Thank you.

  7. Stacey
    July 22, 2016 / 5:19 pm

    I am trying this tomorrow, having a birthday lime for my friend/coworker.I know it will be the best dish. Thanks a million Chris

  8. Ariaba
    May 19, 2016 / 8:13 am

    How many servings does this make?

    • admin
      May 19, 2016 / 8:12 pm

      I cook for 5 in 99% of the recipes. Hope this helps.

  9. Sus
    April 23, 2016 / 5:41 pm

    Hi, Chris – ever tried the farmer’s version of this? My Grampa and his bros used to make this as a “strengthener” when they went “into the bush” to hunt or gather crops from their field -since they would be out all day (sometime into the night), the wild meat (if hunting) would be the main item, but if planting or reaping, a pot or pitch-oil pan would be bubbling over a fire in a clearing while they worked – ususally without meat, the corn (which they planted) was cooked with most of your ingredients, but the milk squeezed from grated coconut, but also chopped ochro, dasheen, eddoes, green fig and pigeon peas instead of potatoes and split peas.sometimes chopped dasheenbush (callaloo bush) was added. That was my intro to corn soup.

  10. Sabrina
    April 22, 2016 / 10:26 am

    Hi Chris

    I love referring to your recipes when I want a taste from home. I really want to make this corn soup today using pig tail… I am wondering when to incorporate into the cooking process.

  11. Sabrina
    April 21, 2016 / 9:53 pm

    When should I add the boiled pig tails?

    • admin
      April 21, 2016 / 10:35 pm

      add it near the start so you’ll get the full flavor (remember the pig tails will still be adjust the salt)

  12. Sabrina
    April 21, 2016 / 9:52 pm

    Hi there, just wondering when to add the pig tails if using it

  13. Liz
    January 23, 2016 / 2:10 am

    I finally made this soup! It taste lovely! I will be making it again! Great recipe Chris!

  14. Dennis M Sankar
    December 28, 2015 / 12:21 pm

    I have never made this , but I intend to give this recipe a serious attempt . It looks well

  15. July 19, 2015 / 12:58 pm

    Easy delicious recipe, if you can’t get pumpkin you can use squash as a substitute.

  16. Tasha
    April 15, 2015 / 1:37 pm

    Hello Mr. Chris,

    My husband makes this all the time, and I must say I absolutely love it. The soup is really good. I just have one questions, about how many calories do you think this is?

    Thank you

  17. Hope B
    April 13, 2015 / 8:30 am

    Hi Chris,

    This recipe looks great! If I don’t like split peas, what can I substitute them with?


    • admin
      April 13, 2015 / 8:43 am

      chick peas would work great

  18. Ave
    January 10, 2015 / 11:21 am

    Hi Chris
    I live in Trinidad and tried this for the first time. It was very delicious. I always check your recipes before I cook now.
    Ave Paula

  19. Sonia C
    November 25, 2014 / 9:04 pm

    Hello Chris,

    Nice recipe, just wanted to add that if you are a vegetarian who eats fish like I do, you can use a few pieces of saltfish in this soup as well. Be sure to boil out some of the salt before adding it in the soup. It goes down real nice and my Canadian children and grandchildren love it. Note: I always boil the saltfish in water with fresh lime juice to help cut down on the strong smell of the fish.

  20. Lucienne
    November 13, 2014 / 2:40 pm

    What is vegetable stock? is that needed?

  21. Uncle Pauly
    October 14, 2014 / 3:34 pm

    what is “pumpkin”? I think of the pumpkin that we use for Halloween but that thing is big
    Are these dry? — 1 cup yellow split peas
    Do you mean chopped chives or just scallion?

  22. Linda J
    October 4, 2014 / 9:37 pm

    I’m not Trini but I like roti and corn soup. Tried your corn soup recipe, and it was delicious & so easy to make. Next I want to try your roti recipe. Will let you know how that turns out.

  23. Sugarbumbum
    September 18, 2014 / 9:03 pm

    Perfect recipe. My first time making corn soup and it turned out amazing. My 6 year old asked for seconds 🙂
    Thanks so much !

  24. Angela Duncan
    July 23, 2014 / 5:01 pm

    I have done this recipe 2 times I tweaked it slightly. I marinated chicken in Green seasoning and cooked that first then proceeded with the above steps I also used chicken bullion instead of stock. It was absolutely delicious

  25. Bre
    May 4, 2014 / 9:09 pm

    Great authentic recipe! Glad to know I can make it now instead of waiting on my once a yeat trips to see my family in trinidad 🙂

  26. joanne
    March 24, 2014 / 11:31 am

    cooked this on Friday.. we loved it. would not change a thing t this delicious recipe!

  27. Tracy
    August 24, 2013 / 1:24 pm

    My pot is bubbling as we speak!!! I had a corn soup recipe from a well known trini cookbook that I will not name, but the ingredients were sounding a little weak compared to my memories of my granny making corn soup. Really delighted to have found your recipe, the ingredients are the real deal, and your steps are always so easy to follow (my husband loves my roti, thanks to your instructions!!).

    • kris
      December 22, 2014 / 7:14 pm

      If you’re talking about the Naparima cookbook,I too found it was a little weird compared to what I am used to eating lol..

  28. RiisRiss
    June 26, 2013 / 5:18 am

    Thanks so much for this! My mom makes a great soup but I had no idea where to start but I wanted to make it as close as possible to hers. So, instead of vegetable stock and salt I use Maggi Chicken Soup. I add the mix directly into the pot toward the end. I also use more ground provisions. I boil the potatoes, yam, dasheen, and green fig separately because I don't want them to melt down and I prefer a thinner soup. I cut them up after they're soft but still a little firm and add them at the end. Sometimes I use pig-tail, and I always use a small piece of Golden Ray.

  29. a cupid
    March 17, 2013 / 12:02 pm

    OMG I am healthily stuffed good good stuff I doubled down on all veggies I went a bit more healthy I didn’t sauté my onions and stuff so didn’t need that OIL made my dumplings out of cassava flour yum. Thanx Chris I cook 75% of my meals from your site!!!!

  30. Anna K
    February 18, 2013 / 12:46 am

    Hi Chris, I made the corn soup using butternut squash instead of pumpkin and it was delicious. My Trini friend gave it 2 thumbs up. Thanks for all your great recipes.

  31. Tomeca
    January 18, 2013 / 11:20 am

    Thank you, will try this weekend. We are making this to serve at our World Thinking Day Girl Scout Event. Our country is Trinidad and Tobago.

  32. Tomeca
    January 13, 2013 / 11:17 pm

    Hi Chris, I am allergic to coconuts, what can I substitute for the coconut milk.

    • jumbieg
      January 15, 2013 / 7:33 pm

      try some heavy (or light) cream

  33. Anna K
    January 9, 2013 / 12:41 am

    I have been waiting for this recipe and I can't wait to try it out.

  34. Trecia
    January 6, 2013 / 1:52 pm

    I love this soup…thank God I found this recipe….just what I needed today

  35. Antoinette Bain
    December 30, 2012 / 5:19 pm

    I have just made this. I followed the recipe. I pressured the peas and then blended it.
    There is no need to do this. I also cook the dumplings separately then add to the soup just to be safe.
    My soup pot looks just like yours. Thanks.

  36. Sasha
    December 1, 2012 / 12:17 am

    I love this soup, I always turn to this recipe when I want an authentic product!! It’s amazing; you all must try it! =) Thank you so much for this recipe.

  37. Melanie
    November 12, 2012 / 11:06 am

    Hi Chris, I made this soup last night and it was great. My hubby loved it so did my mother and brother in law. I will def make this again Im always looking for this every restaurant i go in in brooklyn but could never find it. So im excited that I now know how to make this because of your website and recipe. Next time I will put either chicken or beef bone in it.

  38. Melanie Hinds
    November 12, 2012 / 11:02 am

    Hello Chris, I made this soup last night and my hubby just loved it. My mother in law and brother in law loved it also. I always want corn soup but it was hard to find now that I know how to make it I will be making it more often. Next time i will put chicken or beef bone

  39. Saadskhan
    November 10, 2012 / 9:17 am

    Hi Chris, I really think this is the recipe I am looking for. Now while I can understand the need for pictures and videos, is it possible for you to do a printer -friendly format for your recipes so that I can print them out when I need to use them? Thanks

  40. Esther
    July 3, 2012 / 7:31 pm

    My husband put me on the spot….he asked me to make corn soup for his sister second Sunday……I was terrified, I quickly looked up the receipe on your site, I did not have pumpkin or sweet potato but it was a big hit, this dish was finish bf any other, thank you so much

  41. April 22, 2012 / 12:04 pm

    hi chris. i'm trying out your corn soup today and as i was going through the instructions, i notice you had forgot to mention the celery in the list of ingredients. thank god i had some celery on had already but just thought i'd let you know. keep up the good work. can't wait to receive my t-shirt. 🙂

  42. Shellian
    November 18, 2011 / 9:44 pm

    Made this today, and it came out fantastic! I swear you literally taught me how to cook. I never knew how & after I had my son 1 year ago, I said to myself he’s going to have taste Trini food before anything. (He’s half trini/guyanese) I found your website and have been cooking ever since. Thanks!!!! =)

  43. MissWadadli
    October 4, 2011 / 10:42 pm

    I've been looking for this for a while,,,THANK YOU!! 🙂

  44. sharna
    September 28, 2011 / 7:43 pm

    Hey Chris,
    I tried the corn soup was delicious… just love your cooking!!!

  45. Pamela
    September 26, 2011 / 7:26 am

    This is a really hearty soup. I can't hardly wait to try it. Thanks Chris.

  46. August 29, 2011 / 3:38 am

    Man that looks good! I've never tried corn soup before, just roast corn, but I think I'm going to make this. I love the idea of the dumplings, also.

  47. Vanessa
    August 15, 2011 / 11:57 am

    Corn meal dumplings are great in this soup!

  48. August 2, 2011 / 10:07 am

    Ummmm, so good! Love your spinners!

  49. Latina
    June 29, 2011 / 9:29 pm

    looks good i want to try this one

  50. Latifah Randolph
    June 12, 2011 / 5:21 pm

    Ok I have been trying various receipes from your site for sometime now and I must say the taste I so authentic! I am one who just cook without measuring, but I can use yours to the t and perfecto. This corn soup is the best hands down. My trini boyfriend keeps having flashback of being home as youth whenever I use your site. Just as you write before receipe he has a memory for all meals I’ve tried. He even told mom. Keep up the great work and I will keep on using your site in New Jersey making it smell like T&T in my kitchen.

  51. Patsy
    May 5, 2011 / 8:14 am

    Hi Chris, where is the PRINT mode, i'm tired of writing HELP HELP

  52. Patsy
    April 29, 2011 / 11:03 pm

    Hi Chris, how do u print the recipes?

  53. Patsy
    April 29, 2011 / 10:47 pm

    your recipes are great, I've tried this before like u has it, it's great on a very cold day with some bread to dip in the broth, a little home feeling when I was a child lol

  54. Cheeya
    April 28, 2011 / 2:25 pm

    Recipes like this make me think I could be vegetarian, so satisfying ^_^

  55. Kay B
    April 24, 2011 / 10:04 pm

    Great recipe! I’d read about corn soup before on TriniGourmet but guess I wasn’t motivated to try it until now. Really good–simple but flavorful. Tried it exactly as you wrote it but wondering about those who add the potato and pumpkin later on in the recipe–anyone have tips on how that’d affect the cooking process?

    • Miss Wadadli
      October 4, 2011 / 10:45 pm

      Kay…adding the potatoes and pumpkin later in the process stops the veggies from "melting away" (dissolving from cooking too much). The trick is to put it in early enough for it to cook, but not too early.

  56. christie
    April 24, 2011 / 10:53 am

    hey u should have ur own cooking show……i tried ur cole slaw recipe and it came out banging so the pumpkin talkari ….i dod mess up the curry chicken though…lol…im still learning…thank you so much for your site…i never learned to cook till now. my mom left trini when i was three and i lived with my dad and bros….so i never learned anything feminine till i got older….i live in NY now….and ive been cooking like crazy….i love your site…i just told my bf that if ur site ever goes away he will starve…lol…thanks chris ,,,,ur the best ….fuh real

  57. Lyonel
    April 20, 2011 / 10:05 am

    your good man your good!

  58. Leighton
    April 20, 2011 / 2:07 am

    Thank you very much for putting this recipe up, it was me that ask to put it up the other day. Thanks and now I make a great dish for my family when it gets cold. Much success on this site.

  59. yanique edwards
    April 19, 2011 / 3:05 pm

    Jesus, what a lovely dish.
    chris i love this dish, it s my favourite
    i am a loverer of soup

  60. nadia
    April 19, 2011 / 2:49 pm

    Hi Chris…i love making corn soup and it always comes out great…urs is similar to mine but i ldont like to melt away all the veggies i've added…looks good!!!

  61. momaskitchen
    April 19, 2011 / 1:03 pm

    That looks gorgeous!!

  62. Ben
    April 18, 2011 / 10:33 pm

    I’ve been looking for a great corn soup recipe ever since I got back from T&T earlier this year. I think I just found it!

    • lily
      July 6, 2011 / 6:55 pm

      some u got one for the road

    • Dee
      June 5, 2013 / 9:36 am

      Ben its a great recipe and will taste just as good minus the stock. Stock has monosodium glutamate that is linked with migraines and even cancer so do your health a good deed and cook your soup without the stock and you will be licking your fingers at your great accomplishment.

  63. Susan
    April 18, 2011 / 9:38 pm

    you are the BEST!!!!

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