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©2019 FOODIE NATION LIMITED TRINIDAD & TOBAGO 

Trinidadian Corn Soup Recipe

November 11, 2017

YIELD - 50 Servings

 

*FC - Finely Chopped

 

INGREDIENTS

 

Water - 1 liter
Split Peas - 800 grams
Water - 10 liters
Soup Seasoning - 270 grams
Whole Corn - 12 (cut into 1" pieces)
Carrots - 6 (Diced)
Pumpkin - 2 lb (Diced)
Sweet Pepper - 2 cups (Diced)
Scotch Bonnet - 1 whole (optional)
Coconut Milk - 2 cups
Whole Kernel Corn - 3 tins
Cream Style Corn - 3 tins
Celery - 2 bundles FC
Chive - 1 bundle FC
Chadon Beni (Culantro) - 2 bundles FC
Salt - to taste

 

METHOD

  1. Wash split peas in water.

  2. Add split peas and 1 quart of water to a medium pot over low to medium heat.

  3. Season with salt and let simmer for 30 minutes.

  4. Purée peas with a pulser or mash it with the back of a pot spoon.

  5. Set aside.

  6. Add 10 quarts of water to a stock pot no smaller than 50 quarts and bring to a rolling boil over high heat.

  7. Reduce heat to medium. Add soup seasoning and whole corn and let cook for 10 minutes.

  8. Reduce heat to low. Add carrot, pumpkin, sweet pepper & whole scotch bonnet pepper and let cook for 10 minutes.

  9. Add coconut milk, whole kernel corn & cream style corn and let cook for 15 minutes. 

  10. Add split peas purée, celery, chive & chadon beni and let cook for 15 minutes over low heat allowing it to simmer gently. 

  11. Taste for salt.

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