Corn SoupNow 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.
For dumpling:
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.
Calling this corn soup is so deceiving! It has wonderful ingredients besides the corn like pumpkin and garbanzo beans. Delicious!
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.
The way you eat them grilled, we call it roast corn and yes, the corn is usually green and tender to make the corn soup; they’re not as matured or full
Looks good and filling. I have never seen a soup with corn like that in it before. Always just the corn kernels. Very interesting.
Well foodaholic welcome to the world of Trini cooking. I have lots of other interesting dishes like this one in the blog. Thanks for your comment.
My my My …I recently got married and this is the world’s greatest site to me.great great great!
Congratulations Roma on your marriage. Thank you
Omg….this corn soup was bess. Ah swear it got even more delicious the next day when it “settled” and all the flavours were drawn out.
this was great…just omitted the channa and added potato.. kids.loved it…first time making corn soup…
I like what you’re doing Farah. Keep on cooking
Its a very delicious soup, love it
Is it okay to leave out the pumpkin?
Yep, just don’t leave out the corn lol!!
Did you ever use cream style corn instead of the dhal? Dhal is hard to come by where I am.
The best advice that I can give you is to use what you have available.