Trinidad Corn Soup
Trinidad Corn Soup is a vibrant, comforting dish that captures the essence of Caribbean cuisine. With its creamy texture and a medley of fresh vegetables, it’s a perfect representation of the flavors that make Trinidadian food so special. This soup is not only delicious but also quite simple to prepare, making it an ideal choice for any occasion. Whether you’re enjoying it on a rainy day or serving it at a family gathering, Trinidad Corn Soup is sure to impress.
Why It Deserves a Spot
Trinidad Corn Soup deserves a spot in your recipe collection for several reasons. First, it highlights the sweet, juicy flavor of fresh corn, which is the star of the show. The combination of vibrant vegetables and spices creates a warm, hearty soup that is both nutritious and satisfying. Additionally, it’s a flexible recipe that can be adjusted to suit your taste preferences, making it perfect for both novice cooks and seasoned chefs. Plus, it’s an excellent way to incorporate seasonal produce into your meals.
What Goes In
To make a delicious Trinidad Corn Soup, you’ll need the following ingredients:
- 4 ears of fresh corn
- 1 clove garlic, chopped
- 1 celery stalk, chopped
- 1/4 cup onion, chopped
- 1 medium carrot, sliced into discs
- 1/3 cup yellow split peas
- 1/4 cup red bell pepper, diced
- 1/4 cup green bell pepper, diced
- 1 scotch bonnet pepper (optional, to taste)
- Hillo red pepper sauce (to taste)
- Salt (to taste)
- Pepper (to taste)
- 1 cup Kendel coconut milk
- 1 medium sweet potato, diced
- 1 sprig thyme
- 1.5 cups + 1/2 cup stock
- 4 cups water
- 2 leaves cilantro, chopped
- 1 tablespoon oil
- 1 cup flour
- 1/2 cup water
- 1/2 tsp salt (optional)
- 1/2 tsp baking powder
Essential Tools for Success
To create this delicious Trinidad Corn Soup, gather the following tools:
- Large pot – for simmering the soup
- Knife and cutting board – for chopping vegetables
- Blender – for achieving a creamy texture
- Measuring cups and spoons – for accurate ingredient measurements
- Wooden spoon – for stirring the soup
Directions: Trinidad Corn Soup
Step 1: Prepare the Corn
Start by removing the kernels from the 4 ears of fresh corn. You can do this by standing the ear of corn upright and slicing downwards with a sharp knife. Set the corn kernels aside and don’t forget to keep the cobs; they’ll add extra flavor to your soup.
Step 2: Sauté the Aromatics
In a large pot, heat 1 tablespoon of oil over medium heat. Add the chopped garlic, celery, and onion. Sauté for about 3-4 minutes, or until the onions become translucent and fragrant.
Step 3: Add the Vegetables
Stir in the sliced carrots, diced sweet potato, yellow split peas, red and green bell peppers, and the corn kernels. Add the optional scotch bonnet pepper for some heat, if desired.
Step 4: Add Liquids
Pour in 4 cups of water and 1.5 cups of stock. Add the sprig of thyme and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the vegetables are tender.
Step 5: Blend for Creaminess
Once the vegetables are soft, remove the thyme sprig and use an immersion blender to puree the soup to your desired consistency. If you prefer a chunkier texture, blend just half of the soup and leave the rest as is.
Step 6: Add Coconut Milk
Stir in 1 cup of Kendel coconut milk and let the soup simmer for an additional 5-10 minutes. This will add a rich creaminess that complements the sweet corn beautifully.
Step 7: Make the Dumplings
In a bowl, mix 1 cup of flour, 1/2 cup of water, 1/2 tsp of salt (if using), and 1/2 tsp of baking powder to form a dough. Roll the dough into small balls.
Step 8: Cook the Dumplings
Drop the dumpling balls into the simmering soup and allow them to cook for about 10 minutes, or until they float to the top.
Step 9: Final Touches
Taste the soup one last time, adjusting the seasoning with more salt, pepper, or Hillo red pepper sauce as needed. Stir in the chopped cilantro just before serving for a fresh finish.
Easy Ingredient Swaps
If you’re missing some ingredients or looking to customize your Trinidad Corn Soup, consider these swaps:
- Yellow split peas can be substituted with red lentils for a quicker cooking time.
- Coconut milk can be replaced with almond milk or regular milk, though it will change the flavor profile.
- Fresh corn can be replaced with frozen corn if fresh isn’t available.
- Sweet potatoes can be swapped with regular potatoes or butternut squash for a different twist.
Flavor Logic
The beauty of Trinidad Corn Soup lies in its harmonious blend of flavors. The sweetness of the corn pairs perfectly with the earthiness of the split peas and the creaminess of the coconut milk. The fresh vegetables not only add color but also contribute to the overall nutrition of the dish. The optional scotch bonnet pepper provides a spicy kick, while the cilantro adds a fresh herbaceous note that brightens the soup. This combination of ingredients creates a delightful balance of sweet, savory, and spicy flavors that will leave your taste buds dancing.
Storage & Reheat Guide
Trinidad Corn Soup can be stored in the refrigerator for up to 3 days. Here’s how to properly store and reheat your soup:
- Allow the soup to cool completely before transferring it to an airtight container.
- To reheat, simply warm it on the stove over low heat, stirring occasionally. You can add a splash of water or stock if it becomes too thick.
- If you plan to freeze it, leave out the dumplings and store the soup in freezer-safe containers for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight before reheating.
Trinidad Corn Soup Q&A
Can I make Trinidad Corn Soup vegan?
Yes! This recipe is naturally vegan, especially since it uses coconut milk instead of dairy. Just ensure all your ingredients are plant-based.
How can I make the soup spicier?
If you love heat, you can add more scotch bonnet pepper or a dash of hot sauce. Start with a small amount and adjust to taste.
What can I serve with Trinidad Corn Soup?
This soup pairs beautifully with crusty bread, rice, or even a simple salad for a complete meal. It’s also great on its own as a comforting snack.
Can I use canned corn instead of fresh corn?
While fresh corn is ideal for the best flavor, you can use canned corn in a pinch. Just drain and rinse the corn before adding it to the soup.
Serve & Enjoy
Once you’ve completed your Trinidad Corn Soup, serve it hot in bowls, garnished with additional cilantro or a drizzle of Hillo red pepper sauce for an extra kick. Enjoy this delicious and hearty soup with family and friends, and watch as they savor each warm, comforting spoonful. It’s more than just a dish; it’s a celebration of flavors that brings people together.
With its wholesome ingredients and vibrant taste, Trinidad Corn Soup is sure to become a favorite in your home. So gather your ingredients, roll up your sleeves, and dive into the delightful experience of creating this Caribbean classic. Your taste buds will thank you!
Trinidad Corn Soup
Ingredients
Equipment
Method
- Start by removing the kernels from the 4 ears of fresh corn. Set the corn kernels aside and keep the cobs for flavor.
- In a large pot, heat 1 tablespoon of oil over medium heat. Add the chopped garlic, celery, and onion. Sauté for about 3-4 minutes until translucent.
- Stir in the sliced carrots, diced sweet potato, yellow split peas, red and green bell peppers, and the corn kernels. Add the optional scotch bonnet pepper if desired.
- Pour in 4 cups of water and 1.5 cups of stock. Add the sprig of thyme and season with salt and pepper. Bring to a boil, then simmer for about 30 minutes.
- Remove the thyme sprig and use an immersion blender to puree the soup to your desired consistency.
- Stir in 1 cup of Kendel coconut milk and let simmer for an additional 5-10 minutes.
- In a bowl, mix 1 cup of flour, 1/2 cup of water, 1/2 tsp of salt (if using), and 1/2 tsp of baking powder to form a dough. Roll into small balls.
- Drop the dumpling balls into the simmering soup and cook for about 10 minutes, or until they float to the top.
- Taste the soup one last time, adjusting seasoning as needed. Stir in the chopped cilantro just before serving.
Notes
- Allow the soup to cool completely before storing in an airtight container.
- For reheating, warm on the stove and add a splash of water if too thick.
- Leave out dumplings if freezing, and store for up to 3 months.
