I know it has been a little stagnant here but I can assure you my real life has been totally opposite. It has been a very crazy month and I hope as November has started I can get back to my blogging. Fall has touched South Florida and we have started to get our random days of cold. Yes I said cold and Florida in the same sentence. What's the best thing to have on those random cold days? Soup.
Now I must confess I am not a soup lover normally. In fact when there is mention of soup I usually head the other way. But there is one soup I would always run to and that's Corn Soup.
Corn soup is a Caribbean favorite. It is one of the ultimate "after fete (party)" food that you can get. After a night of drinks this hot cup of flavorful soup helps soothe the alcohol intake after a night of drinks.
So when the cold air started coming in I decided I wanted some corn soup. It is not as easy to find here in Florida like it is in Trinidad. This soup is found selling easily by vendors. Here, I have to make it myself.
There are many variations to this soup. It can contain anything that you can find to add from your fridge. Some people love it to be full of "food" which includes ground provision and dumplings. I just like my soup to be corn and dumpling. And well all my other seasonings.
Corn soup takes a little love but I can assure you it is worth it. I grabbed a recipe over from The Inner Gourmet because sometimes I don't use split peas to make my corn soup and I wanted to do the traditional dish this rounds. Her recipe was very easy to follow and tasted great. I did make one slight change. I added in a tin of creamed corn to my base. Gave it a nice texture and flavor
Trinidad Corn Soup
- 1 Onion
- 3 Garlic cloves
- 1 celery stalk Celery Stalk
- 1/2 cup Corn kernels (for base)
- 1/2 cup Creamed Corn
- 1/4 cup Diced Carrots
- 1/4 cup Diced red pepper
- 1/4 cup Diced green pepper
- 1/3 cup Yellow split peas
- 6-8 Ears of corn
- 4 tbsp Salted butter
- 1 tsp salt Salt
- 1 tsp black pepper Black pepper
Dumplings: Recipe here
- Finely chop onion, garlic, celery stalk, carrot, red pepper and green pepper, set aside. Melt butter in a deep pot, add all finely chopped vegetables and corn.
- Add salt, black pepper, parsley, and thyme, saute for 1-2 minutes
- Add 3 cups water, bring to a low boil for 35-40 minutes.
- Add more water 1/2 cup at a time if split peas still need to cook more.
- Once split peas are completely soft, use a blender to puree soup.
- Add coconut milk, 4 cups water, salt or bouillon cube, black pepper, and scotch bonnet if using.
- Stir and bring to a low boil, about 20-25 minutes.
- Make dumplings, set aside.
- If using fresh corn on the cob, chop into 4 inch pieces.
- Add corn kernels, corn ears, diced carrots, and plantains to soup.
- Break dumpling dough into pieces and drop into soup.
- Let dumplings cook
- Remove from heat and adjust salt and black pepper to taste.