Corn Soup
Kitchen Corner
January 7, 2020
Corn Soup

Honestly the first time I had corn soup was overseas from my Trinidadian friends and boy was it good. Give it a try and see for yourself.

You will need:

6 ears of fresh corn

2 cloves garlic, chopped

1/ 4 cup onion, chopped

1 celery stalk, chopped

1 large carrot, sliced into discs

1/ 2 cup diced green bell peppers

1/ 2 cup diced red bell peppers

2/ 3 cup yellow split peas

1 hot pepper

Pepper sauce (to taste)

Salt & Pepper (to taste)

1 1/ 2 cups coconut milk

1 med tania (or sweet potato), diced

2 sprigs thyme

2 cups stock + 1 cup stock

3 cups water + 3 cups water

2 leaves shado beni, chopped

2 tablespoons oil

For Dumplings

1 cup flour

1/2 cup water

Cut 5 ears of corn into about 2-inch pieces and set aside. Shave off corn kernels off of the remaining corn cob. Heat oil in a heavy bottom pan, over med-high heat. Add onions, garlic, and celery to oil and sauté till onions are transparent. Add split peas and shaved corn and stir well. Add thyme to pot and sauté another 2 minutes. Add 3 cups water, 2 cups stock, tania and shado beni to pot, and bring to boil. Lower stove to a low boil until split peas is cooked (about 30 minutes) Note: add more water if split peas is not soft enough and more boil time is needed
Once split peas are softened, use back of a spoon to mash them up a bit. Add coconut milk, hot pepper, and 3 cups water and bring to a slow boil. Make dumplings at this point and break into balls or roll into logs. Add corn discs, dumplings, carrots and bell peppers to pot. Add salt and pepper and pepper sauce to taste. Boil until dumplings are cooked (about 15 minutes). For Dumplings
Knead water and flour together
Shape into balls

Tip: Feel free to add or subtract what you wish from the dish.