Tuesday, September 30, 2014

Trinidadian Corn Soup Recipe

.Full Time Mama

My amazing pumpkin poppers recipe from last week were featured on Alesha's Delicious Dish Tuesday as the Favourite. Let's just say, you ladies love pumpkin! This has been my most popular recipe to date. Click here for the recipe. Trust me, it does not disappoint!



Some of you may not know that I'm from Trinidad, an island in the Caribbean. I lived there for most of my life before migrating to Canada about 10 years ago. Trinidad is sweltering hot and humid. On any given day the temperature is about 32 degrees (or 90 in F). So, it might surprise you to know that a very popular dish in Trinidad is corn soup.... especially those bought off street vendors. Now you might be thinking, soup in the summer--- heck, no!! But trust me, this soup is so good, you could have it any time of the year and totally enjoy it's deliciousness!

So since there's no corn soup selling on the street here is Canada, I've been forced to make my own. I got this recipe and adapted it to make it healthier. Over the weekend, I made some for my trini (short for trinidadian) friend and her family who visited and let me just say, some of us had thirds :-)


Ingredients 




  • 2 potatoes, peeled and chopped 
  • 2 sweet potatoes peeled and chopped 
  • 2 carrots
  • 1 small onion
1/2 green/red pepper 

  • 1/4 cup celery, finely chopped
  • 1 cup of pumpkin chopped
  • 3 sprigs fresh thyme
  • 1 cup yellow split peas
  • pimento pepper (optional)
  • cups vegetable (or chicken) stock
  • 1scotch bonnet or habanero pepper left whole (optional)
  • 1 can coconut milk (optional)- I  use light coconut milk
  • ears corn cut into 2inch pieces
  • 1 ear corn with kernels directly cut off the cob
  • 1/4 cup cilantro, chopped (or if you have culantro or shadon beni- even better)- or you could totally omit if you don't like cilantro


For the dumplings: 

-3/4 cup flour (I use whole wheat)
- pinch of salt
- water *
Initial recipe found here 
* Add 2-3 tablespoon water when making the dough for the dumplings and add more if  necessary. You’re trying to achieve a firm dough. let this sit for 10 minutes and then roll it into a 2 inch wide log and then cut it into 1 inch pieces-- my family likes small dumplings but you can make them bigger if you wish. 

Directions:


  1. 1
    In a large soup pot, heat oil.
  2. 2
    If you have a mini chopper, chop garlic, onions, celery, carrots, cilantro, pimento peppers and red peppers until finely chopped. It will save LOTS of time.
  3. 3
    Add the chopped mixture to the pot and wait until fragrant. 
    Add the half the potatoes, half the sweet potatoes, the pumpkin and  thyme and  and cook for about 5 mins stirring constantly.
  4. 4
    Add the split peas and stock.
  5. 5
    Add salt and black pepper to taste.
  6. 6
    Add the scotch bonnet pepper if you like spice
    If using the coconut milk add this also.
  7. 7
    Cover the pot and simmer for about an hour until peas are soft.
  8. 8
    Remove the scotch bonnet pepper. Use an immersion or ordinary blender and puree soup to a thick and creamy consistency and return to the pot.
  9. 9
    Add the rest of potatoes and sweet potatoes, corn and dumplings and cook for a further 20 minutes until corn is cooked and the dumplings float to the surface.
  10. 10
    Add culantro, remove from the heat, taste and adjust salt and pepper. 

11

If soup is too thick at any time (and it will get thick), add water.


                     




So this is not the easiest soup recipe I know but it makes a lot!! It will last you for several days or serve many people. It goes very well with crusty bread or croutons or on it's own.... and apart from being so delicious, it's so healthy and filling with all the veggie goodness, the fibre and the vegetable protein (split peas is so good for you). It is such a lovely soup for the upcoming months--- or for summer in Trinidad-hehehe! 



Linking up today with these lovelies
 Kate and Emily for Tasty Tuesday.
 Kristen for Handmade Tuesday.Susan for Love From the Kitchen
and of course Alesha for Delicious Dish Tuesday


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8 comments:

  1. Yummy! I bet the hubby would love that! Thanks for sharing!

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  2. This comment has been removed by a blog administrator.

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  3. Love corn soup and had no clue how to make it. Obviously corn but wasn't sure what other ingredients to use. I'll be making this one soon. Thanks for linking up this recipe!

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  4. YUM! I love soup and eat it year round even in Florida, but I especially love it this time of year :)

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  5. I'm so glad I stumbled on your blog! My fianc├ęs family is from Trinidad and I would love to make this soup for them the next time they come up to visit!

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  6. I'm way intrigued. The dumplings make me even more intrigued. :) Definitely will have to try this recipe!!
    Thanks for sharing with us at Delicious Dish Tuesday!

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Hearing from you makes me so happy!!

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