Trinidad Corn Soup Recipes
TRINIDAD CORN SOUP
Extremely popular at Carnival time. It can be bought piping hot from street vendors and is served at most carnival fêtes. West Indian corn is more starchy and less sweet than the North American variety but I don't imagine that other varieties of corn would detract from the flavour of this dish. Goes a lot faster if done in a pressure coooker. For the dumplings refer to recipe#183964
Provided by WizzyTheStick
Categories Chowders
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- In a large soup pot heat oil.
- Add the onions and garlic and saute until fragrant.
- Add the potatoes, carrots, celery, thyme and pimento peppers and cook for about 5 mins stirring constantly.
- Add the split peas and stock.
- Add salt and black pepper to taste.
- Add the scotch bonnet pepper and if using the coconnut milk.
- Cover the pot and simmer for about an hour until peas are soft.
- Use an immersion or ordinary blender and puree soup to a thick and creamy consistency and return to the pot.
- Add corn and dumplings and cook for a further 20 minutes until corn is cooked and the dumplings float to the surface.
- Add culantro, remove from the heat, taste and adjust seasonings.
- If soup is too thick at any time, add water.
TRINIDAD CORN SOUP
Steps:
- 1. Boil split peas by itself for 30-40 minutes until peas burst or are soft. Do not cover or water will boil over 2. Parboil pigtail separately for 10 minutes to get excess salt out (not necessary if using substitutes) 3. In a large soup pot (or pressure cooker), sauté onion, green onions, garlic, celery, green peppers and chadoy beni for a few minutes 4. Add boiled split peas, pig's tail or its substitute, cream style corn, corn on the cob, tomatoes, stock, salt, pepper to taste and boil until corn on the cob is soft and the split peas have completely dissolved; this may take several hours, less if you use a pressure cooker 5. Make dumplings and add to soup about 20 mins before soup is finished cooking. 6. When soup is almost finished, float hot pepper on top of soup or add pepper sauce to taste when soup is finished cooking. 7. If you burst the hot pepper in the soup, the soup might get a very hot taste, it is up to you how spicy you like it
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