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Does anyone have a true recipe for Corn Soup made to bring your tastebuds back to Trinidad?

Joanna - posted on 03/01/2010 ( 4 moms have responded )

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I've had the "taste" for a nice hot bowl of Trinidads Corn Soup. Made just the way you'd get it from the people on the side of the road in Trinidad.
Please help...

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4 Comments

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Sherry - posted on 03/08/2010

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5

I hope you enjoy it and have a chance to try it soon! I know we love it!! Just a quick tip...you can substitute a jalapeno or two instead of the other peppers!! It still packs a good little bite to it!!

Joanna - posted on 03/07/2010

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Thank you. This has been very helpful. It sounds as though it's a winner already..

Sherry - posted on 03/04/2010

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I posted my recipe for you...give it a try!!! You can also just use frozen corn instead of the on the cob kind....in a pinch!!!

Sherry - posted on 03/04/2010

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Trinidad Corn Soup with cornmeal dumplings



* 2 carrots, sliced .

* 6 ears corn, cut into 2inch pieces .

* 3 garlic cloves .

* salt .

* black pepper .

* 1/4 c culantro, sliced (substitute cilantro) .

* 2 tbsps vegetable oil .

* 1/2 c coconut milk (optional) .

* 1 lb potatoes, peeled & quartered .

* 2 pimento pepper (optional) .

* 1/3 c fresh thyme, sliced .

* 8 c chicken stock .

* 1/4 c celery, finely sliced .

* 8 dumplings (or more) .

* 1 scotch bonnet pepper or habanero pepper, left whole .

* 2 onions, sliced .

* 1/3 c chives, sliced .

* 3/4 c yellow split peas





Directions



* Step #1 In a large soup pot heat oil.

* Step #2 Add the onions & garlic & saute until fragrant.

* Step #3 Add the potatoes, celery, carrots, thyme & pimento peppers & cook for about 5 mins stirring constantly.

* Step #4 Add the split peas & stock.

* Step #5 Add salt & black pepper to taste.

* Step #6 Add the scotch bonnet pepper & if using the coconnut milk.

* Step #7 Cover up the pot & let simmer for about an hr until peas are soft.

* Step #8 Use an immersion or ordinary mixer & puree soup to a thick & creamy consistency & return to the pot.

* Step #9 Add corn & dumplings & cook for a further 20 mins until corn is cooked & the dumplings float to the surface.

* Step #10 Add culantro, remove this from the heat, taste & adjust seasonings.

* Step #11 If soup is too thick at any time, add water.



Cornmeal Dumplings:



1/2 cup flour

1/2 cup cornmeal

1/2 tsp salt

2 tsp baking powder

1/2 cup – 1 cup water

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