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Trinidadian Corn Soup Recipe



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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