Corn Soup (Trini Style)

In today’s post I have something of a treat; Trini style Corn Soup. Corn soup is real liming food in Trinidad; be it at a football game, Carnival, Panorama, a fete (all inclusive) or just a Friday evening lime with your friends, corn soup is a crowd favourite. I remember after work sometimes I would look for a corn soup man to buy a cup of piping hot corn soup and slowly sip on my way home. But this soup is not only considered street food, it is also a main dish like all the other soups we make.

 

Corn Soup (Trini Style), corn soup recipeCorn Soup

Now some of you might be saying “soup a main dish?”; our soups are usually thick with lots of ingredients like ground provision and dumplings and because of this, it is considered a whole meal so as we say in trini ” if yuh eat too much, yuh belly go buss”. Corn soup is no different; it has lots of ingredients, a lot of taste and filling as well. Of course everyone have their own twist and preferences in making this dish also, some people add coconut milk, cream style corn, pig tail (like me), or other meats…some even do a hybrid cow heel corn soup that tastes just as well.

By now you know I will tell you to experiment with the dish; I still believe that the taste buds rule when it comes to cooking. So don’t be afraid to experiment. Here’s trini style Corn Soup.

CORN SOUP

1 cup split peas
1 cup channa (garbanzo), soaked overnight
6 – 8 cups water
1 onion
3 cloves garlic
1 chive stalk
1 celery stalk
2 pimento peppers
4 ears of corn
1 carrot
1 cup pumpkin
1 pk vegetable soup

1 hot pepper. (optional)
3 bouillon cubes (optional)
salt to taste
For dumpling:
1/4 cup flour
1/4 cup cornmeal
water

Wash the channa and pressure cook for about 15 minutes.

Pressure cook the split peas for about 10 minutes

Knead the dough for the cornmeal dumpling to a semi-stiff dough,
and cut into 1/2″ pieces
. Set aside.

 

 

Clean and chop the corn into 1 -2″ pieces (notice the technique; just press down the point of the knife into the corn)

Chop up the rest of ingredients (carrots, pimento, chive, celery, pumpkin)
and add to pot of water
.

 

 

 


When boiling, add corn, dumplings, split peas and channa and allow to simmer for about 20 mins or until the corn is cooked and the dumplings float to the surface. Stir occasionally.

This pot of corn soup looks just about done. Serve hot.
Another delicious post has come to an end, as they all do. Bye for now.

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Comments

  1. says

    What’s not to like in this soup with all those yummy vegetables. I have never had whole corn ears before. The only way we eat them is by grilling them. I suppose they have to be extra tender to cook them because the ones we get are woody in the core.

    • kpatte23 says

      mizenglish,
      I am with you, in that some of the ingredients is hard to come by. I used cream style corn (pureed some green seasoning I made). I use 1 can but pureed 3/4 and later added the rest of the can in the soup. No pumpkin, no chana in mine. Chicken stock and milk to replace some of the water and baking powder in the dumplings to make it lighter and cook faster.

      When I realized I did not have all the ingredients, the Trini in me started to improvise. We function best under pressure and with little supply. The soup is a hit with my girlfriend and all our international friends. They can’t get enough of the Trini hand.

  2. Anonymous says

    Hi there, just became aware of your blog through Google, and found that it is really informative. Lots of people will surely benefit from your food writing. Cheers! :)

  3. Dee says

    Your site and recipes are simply awesome! It’s my “go-to” for all the homeade recipes that I never made before. Thank you!

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