How to Make Corn Soup | TRINIDAD

#cornsoup #trinicornsoup #trinidad #cornsouptrinistyle

Learn how to make my version of Trini Corn Soup - creamy, flavorful, delicious and nutritious.

Printable recipe:
cookingwithria.com/2020/08/corn-soup-with-dumpl…

Corn soup is popular street food with the party goers in Trinidad, especially after a night of feteing and palancing, as we say in Trinidad. But I can’t attest to that because I grew up in a strict household so there was none of that for me. Today I set out to create the most delicious pot of corn soup with fresh corn from the garden, along with local corn from the farmer’s market, made creamstyle corn from scratch and finished off the soup with chewy Dumplings.


1 cup dried split peas, rinsed and drained
6 cups water
1 pound bone–in meat of your choice, optional (or use stock or concentrated bone broth)

4 tbsp extra virgin olive oil
1 onion, chopped
1 whole hot pepper. Chopped
6 tbs green seasoning
1 lb sweet potato (1 large)
½ lb potato (1 large)
¾ lb pumpkin, cubed
1 medium carrot (8 oz), 1 cup chopped
Cream style corn, 15 oz (canned or homemade)
2 cups coconut milk
2 tbs all-purpose seasoning (1 tsp oregano, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp turmeric, 2 tsp black pepper)
2 whole corn, sliced into rounds each about 1 inch
1 ½ cups of corn kernels (about 2 ears of fresh corn shaved)
5 tsp Himalayan salt, or to taste

Flour Dumplings
2 cups all-purpose flour
1 tsp salt
1 tbs brown sugar
¾ cup water, to knead

For finishing
4 bandhania
¼ cup chopped celery leaves
2 pimento peppers, chopped

1. To make split peas stock, add water to a stock pot over medium heat, pour in washed split peas and whatever meat if using. Boil until meat is cooked and dhal is a smooth consistency. Can be made ahead. If using salted meat, rinse off the salt and boil under cooked but still firm. You may need to repeat if it is still salty. Once done you can add it to the split peas or add in step 4 below.
2. Heat oil in a large pot over medium heat. Add onion and hot pepper and cook for 1 minute until translucent.
3. Stir in 4 tbs green seasoning and cook for 1 minute.
4. Add cubed potatoes, sweet potatoes, carrot, pumpkin and stir to combine. Reduce heat to medium low, cover and cook for 7-10 minutes or until potatoes are cooked but firm.
5. Add dhal stock, coconut milk and cream style corn. Raise heat to high and bring to a boil. Cook for 10 minutes, stirring frequently to prevent sticking.
6. Stir in whole chopped corn and corn kernels, ½ finishing herbs, 2 tbs green seasoning, thyme, hot pepper, all-purpose seasoning, about 4 cups of hot water(or more or less according to your preference) and salt if required. Raise heat to high to bring to a boil, then immediately reduce it to low and simmer while you quickly prepare the dumplings (or make ahead).
7. Meanwhile, in a bowl, add 2 cups flour, 1 tsp salt and 1 tbs sugar and mix to combine. Gradually add water and knead to form a firm dough, about 3 minutes. Shape dumplings and add to the pot. Wait 1 minute, then stir to combine. Add more water or stock if too thick, finishing herbs and salt, if required.
8. Bring to a boil, reduce heat to a simmer and cook for 10-15 minutes more.


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RIA B.