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.
Ingredient Guide
- Salted Pigtails: Cured pork tails that add a rich, smoky flavor to the soup. Ensure they’re properly pre-boiled to reduce saltiness.
- Yellow Split Peas: These legumes break down during cooking, thickening the soup and adding a subtle sweetness.
- Shado Beni (Culantro): A pungent herb similar to cilantro, essential for authentic Caribbean flavor.
- Pimento Peppers (Seasoning Peppers): Mild, aromatic peppers that impart a unique sweetness without heat.
- Bird’s Eye Peppers: Small, fiery chilies that add a spicy kick. Adjust quantity to taste.
- Pumpkin: Adds natural sweetness and helps thicken the soup as it cooks down.
- Sweet Potato: Provides a creamy texture and balances the soup’s savory elements.
- Coconut Milk: Lends a creamy richness and subtle sweetness, enhancing the soup’s depth.
- Creamed Corn: Adds sweetness and body to the soup, complementing the fresh corn pieces.
- All-Purpose Flour: Used to make traditional dumplings, adding heartiness to the dish.
Shopping Made Easy
- Salted Pigtails: Available at Caribbean or Latin American grocery stores. If unavailable, substitute with salted beef or smoked meats.
- Shado Beni (Culantro): Look for it in international markets; if unavailable, cilantro can be used as a substitute.
- Pimento Peppers: Found in Caribbean markets; if not available, use a combination of bell peppers and a mild chili.
- Coconut Milk: Available in the international aisle of most supermarkets. Choose full-fat for a richer flavor.
- Creamed Corn: Found in the canned vegetable section. For a healthier option, make your own by blending fresh corn kernels.
Can I make this soup vegetarian?
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.
How spicy is this soup?
The heat level depends on the number of bird’s eye peppers used. Start with one and adjust to your preference.
Can I freeze this soup?
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.
What can I serve with this soup?
This soup is hearty on its own but pairs well with crusty bread or a side salad for a complete meal.
Cooking Notes from the Kitchen
- Boiling the salted pigtails before adding them to the soup helps remove excess salt and tenderizes the meat.
- The soup will thicken as it cools. If it becomes too thick, add a bit of water or stock when reheating.
- For a twist, try adding a pinch of turmeric or finely chopped herbs to the dumpling dough for an extra flavor boost.
- Store leftovers in the refrigerator for up to 3 days or freeze for longer storage.
Trinidad-Style Corn Soup with Salted Pigtails
Ingredients
Soup Base
- 1 1/2 – 2 lbs salted pigtails cut into 1-inch pieces
- 1 1/4 cups yellow split peas washed
- 5 cups water adjust as necessary
- 4 cloves garlic crushed
- 2 tablespoons coconut oil
- 6 sprigs thyme
- 1 large onion diced
- 2 stalks celery diced
- 1/4 cup parsley chopped
- 1/4 teaspoon black pepper
- 3 stalks scallions chopped
- 3 Pimento peppers whole
- 2 Bird’s Eye peppers whole
- 3 tablespoons shado beni chopped
- 2 cups pumpkin diced
- 2 cups sweet potato diced
- 2-3 cups chicken stock
- 1 1/2 cups coconut milk
- 4-6 ears corn cut into 1-inch pieces
- 1 can creamed corn
- 1 cup frozen corn kernels optional
Dumplings
- 1 cup All-purpose flour
- pinch of salt
- 1/4 cup water adjust as needed
Instructions
- 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.
