A Delectable Trinidad Corn Soup Recipe. (2024)

A Delectable Trinidad Corn Soup Recipe. (1)

I think it was about 6 years ago when for my birthday, we (my sister and I) surprised our parents with a visit down the islands. That visit marked the first time in about 15 years that my mom had all of her children in the country at the same time. My sister who lives in Trinidad knew of our planned visit, but my mom, dad and brother (who now lives in NY) didn’t – Yea! it was a good birthday gift for me… to all be under one roof. On that trip, we spent a couple days on the sister island of Tobago and one night while out a bar called “Shade” I recall my sister asking me if I’d like a cup of corn soup. Corn Soup? I had been away from the islands too long. I had no clue what corn soup was and I’ll be honest, a soup made from corn was not appealing to me. Long story short… it was another 3 years later that I had my first cup of corn soup. That one was from a street vendor around the savanna in Port Of Spain late one night.

Normally I like my soups with some sort of meat in it and there are times when I use salted pig tails in making this dish, but this time we’ll go strictly vegetarian. FYI – corn soup is one of those hearty meals on the go, you get after fetes (party / night club) and a meal that’s made it’s way into the fabric of good street food on the islands.

You’ll Need…

2-3 corn on the cob
2 tablespoon chopped shado beni (substitute – cilantro)
2 tablespoon vegetable oil
1 large onion
3 cloves garlic
2 tablespoon chopped chives
3 sprigs thyme
2 tablespoon parsley
1 cup yellow split peas
1 scotch bonnet pepper (any hot pepper you like)
3 cups vegetable stock
3 cups water
1/4 teaspoon black pepper
3/4 tablespoon salt
1 large sweet potato cubed
4 medium potato (I used Yukon gold) cubed
1 lb pumpkin (about 1 1/2 cups) cubed
1 can coconut milk (about 1 1/2 cups)
1 can creamed corn
1 large carrot diced
EDIT: Seems I forgot to list the 1 cup of celery (special thanks to Renata for pointing this out)

* If you’re making this with salted pig tails, remember to pre-boil the pigtail first to remove some of the salt, and you may not need any added salt in the soup itself. The remaining salt from the pig tail will be enough to flavour the entire dish.

For the dumplings…

– 3/4 cup flour
– pinch of salt
– pinch of sugar
– water *

* Add 2-3 tablespoon water when making the dough for the dumplings and add more as necessary. You’re trying to achieve a firm dough.

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Start by preparing the vegetables for the dish. Peel, cut, chop, cube etc. You’ll notice in the pic below that I cut the scotch bonnet into pieces, this is because I love the heat. Feel free to leave it whole in the dish and remove after cooking, if you’re concerned about the heat level. I also add the sprigs of thyme whole, but later in the cooking process I’ll fish them out of the pot.

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With the cobs of corn all you have to do is clean them, rinse under cool water and cut into 1 inch pieces.

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* I encountered a problem with my camera while putting this recipe together, so I do apologize for the lack of pics depicting the steps as I normally do.

In a large pot, heat the oil on medium heat, then add the diced onions, garlic, celery, herbs and hot pepper (see my note about the pepper above). Let that saute for a couple minutes, then add the split peas and stir well. Now add everything else mentioned in the ingredients list above, except the pieces of corn and dumplings. Bring that up to a boil, then reduce to a gentle simmer for 70 minutes. The idea is to cook the split peas and allow everything else to cook-down and melt away into a lovely thick soup. Leave the pot slightly ajar and remember to keep stirring the pot.

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After the 70 minutes, go ahead and add the pieces of corn and dumplings. Allow that to come back up to a boil and let it cook for about 15-20 minutes. Remember to keep stirring the pot and if you notice that it’s overly thick, feel free to add more water of vegetable stock if you have.

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Here’s how simple it is to make the flour dumplings.

Basically all you’re doing is making a dough from the ingredients listed above, then allow that to sit for about 10 minutes. Then pinch off small pieces of the dough and roll that into small cigars using both hands.

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NOTE: I’ve seen people add the sweet potato, pumpkin and potato later in he cooking process so it’s doesn’t melt away too much. But I like putting everything in the pot and allowing it to do it’s thing. Not only do I cube the potatoes and pumpkin rather large, I love my soup thick and rely on these ingredients melting away.

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This makes enough soup that could easily fill 4 adults as a main course, and about 6-8 people as a starter. I encourage you to give this recipe a try as it’s very simple to follow along and it makes for a very hearty and tasty soup your entire family will love. Especially if you’re based in colder climates and you’re looking for something to warm you up on those cold winter nights. Or maybe you’re having a party this summer and you’d like to do as we do in Trinbago and have some soup for after the main festivities.

Before you go, don’t forget to connect with us on Face Book, Twitter and do check out the cooking videos.

Share your thoughts below… maybe you have a different way of making this soup that you’d like to share? All comments are appreciated.


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A Delectable Trinidad Corn Soup Recipe. (2024)


What does corn soup contain? ›

Corn soup is a soup made of corn, typically sweetcorn. Initially popular only in corn-producing areas of the world, the dish is now widespread because of greater corn distribution. Typical ingredients are corn cut from the cob, water, butter and flour, with salt and pepper for seasoning.

How many calories in a small corn soup? ›

Nutrition summary

There are 101 calories in 1 serving of Sweet Corn Soup. Calorie split: 18% fat, 67% carbs, 15% protein.

When was corn soup invented? ›

History. In the United States, recipes for corn chowder date back to at least 1884, at which time a corn chowder recipe was published in the Boston Cook Book, authored by Mary Lincoln of the Boston Cooking School.

Is corn soup good for blood pressure? ›

06/11Health benefits

It thus helps in reducing the risk of Anemia. Lowers blood pressure: Phytonutrients found in corn inhibit ACE, lowering the risk of high blood pressure.

Does corn soup increase blood sugar? ›

Corn contains carbohydrates, which are majorly high in starch content and eating corn may raise blood sugar levels, so individuals with diabetes need to monitor their intake and manage portion sizes.

Why is corn soup good for you? ›

A good source of protein, it helps in weight loss too. The super amounts of vitamins, minerals in these succulent corn kernels provide daily dose of nutrition. Adding carrots this soup provides ample amounts of Vitamin A, while onion, garlic, ginger not only regulate metabolism but also flush out toxins.

Is corn soup high in cholesterol? ›

Sweet corn in a rich in fibre. The high vitamin B3 – 2.61 mg / cup is known to reduce cholesterol levels in body and in turn promote heart health.

What are the benefits of baby corn soup? ›

Baby Corn provides the valuable nutrients that lack in most people's diets. It is high in potassium, folic acid, and is a rich source of vitamins A, B, E and many other minerals. Furthermore, it is extremely low in fat and has a lower Glycemic index than regular corn making it a great substitute.

What is another name for corn soup? ›

Chowder is a variety of soups thickened with flour or crackers and milk. Chowder is sometimes made with salt pork. Most people in the US refer to it simply as clam chowder or corn chowder.

What culture is corn soup from? ›

Dockstader, who is Oneida, Bear Clan, explained that corn soup has been a staple for Indigenous communities and is a cultural tradition that continues to unite Indigenous peoples today. “Western societies have lived off of flour, other societies have lived off of rice.

How long does corn soup last in the fridge? ›

Tips & Notes: Store leftover corn chowder in an airtight container in the fridge for 3-4 days. You can reheat corn chowder on the stove or in the microwave. To freeze, skip adding the half and half during the final step, add it in when you are reheating the soup.

Is corn soup good for health? ›

Great For Heart Health

This soup is highly beneficial for your heart. Sweet corn soup has omega 3 fatty acids which helps in reducing the risk of heart-related issues.

What is Chinese corn soup made of? ›

Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat. Bring to boil, then turn down the heat to medium and stir occasionally. Cook for 5 minutes or until slightly thickened.

What is Mexican street corn soup made of? ›

Ingredients for Mexican Street Corn Soup

Butter: used for sautéing all the veggies. Vegetables: Yellow Onion, Celery, Garlic, Pasilla Pepper and Corn. Seasonings: Chili Powder, Kosher Salt, Sugar, Black Pepper. Soup Base: Chicken Broth, Heavy Cream, Mexican Crema.

Is corn soup good for stomach upset? ›

It might also be helpful in alleviating the symptoms of diarrhoea. Therefore, eating sweet corn may prove to be advantageous for stomach-related problems.

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