Corn soup is a beloved comfort food across the Caribbean, especially in Trinidad and Tobago, where it's a staple at late-night gatherings and street food stalls. It's often enjoyed after Carnival festivities or as a satisfying meal on a rainy day.
The Ultimate Corn Soup is a thick, velvety blend of yellow split peas, fresh and creamed corn, and root vegetables like pumpkin and sweet potato. The combination of yellow split peas, root vegetables, and aromatic herbs creates a thick, satisfying soup that's perfect for any occasion. Whether you're reminiscing about island life or exploring Caribbean cuisine for the first time, this recipe brings a taste of Trinidad to your kitchen.
The addition of coconut milk and dumplings adds a creamy texture and hearty bite, making it a complete meal in a bowl.
Yes, you can omit the salted pigtails and use vegetable stock instead of chicken stock. Add more vegetables or legumes to enhance the flavor and texture.
The heat level depends on the number of bird’s eye peppers used. Start with one and adjust to your preference.
Yes, corn soup freezes well. Store it in airtight containers, leaving some space for expansion. When reheating, add a bit of water or stock to adjust the consistency, as it thickens upon cooling. It can be stored in the freezer for up to 3 months.
This soup is hearty on its own but pairs well with crusty bread or a side salad for a complete meal.
A hearty and flavorful Caribbean soup combining yellow split peas, root vegetables, and salted pigtails, enriched with coconut milk and traditional spices.
Wash and place the salted pigtail pieces in a large pot, cover with water, and bring to a boil. Reduce to a rolling boil and cook for 25 minutes to tenderize and remove excess salt. Drain and set aside.
In the same pot, add 5 cups of water, the washed split peas, and crushed garlic. Bring to a boil, then reduce to a simmer and cook for 35–40 minutes until the peas are tender.
In a separate large soup pot, heat coconut oil over medium heat. Add diced onion, scallions, thyme, black pepper, pimento peppers, bird’s eye peppers, shado beni, parsley, and celery. Reduce heat to low and sauté for 4–5 minutes.
Add diced pumpkin, sweet potato, and carrots to the sautéed aromatics. Stir well, then add chicken stock. Bring to a boil and cook for 25 minutes.
Gently add the cooked split peas and pigtails to the soup pot. Stir in coconut milk and creamed corn. If using, add frozen corn kernels. Bring to a boil, then reduce to a simmer and cook for 20 minutes.
Use a swizzle stick or whisk to gently break down the pumpkin, sweet potato, and carrots, thickening the soup. Add more stock or water if the soup becomes too thick.
In a mixing bowl, combine flour and a pinch of salt. Gradually add water, kneading to form a soft dough. Let rest for 5 minutes.
Divide into three balls, roll each into a cylinder, and cut into 1/2-inch pieces.
Add the dumplings and corn pieces to the boiling soup. Cook for an additional 5 minutes. Taste and adjust seasoning as needed.