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Authentic Trinidadian Corn Soup Recipe: A Caribbean Delight

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Ingredients

Adjust Servings:
2 tablespoons vegetable oil
2 onions, chopped
3 garlic cloves
1 lb potato, peeled and quartered
2 carrots, diced
1/3 cup chives, chopped
1/4 cup celery, finely chopped
1/3 cup fresh thyme, chopped
3/4 cup yellow split peas
2 pimento pepper (optional)
8 cups chicken stock
1 scotch bonnet peppers or 1 habanero pepper, left whole
1/2 cup coconut milk (optional)
6 ears corn, cut into 2inch pieces
8 dumplings (or more)

Nutritional information

442.6
Calories
96 g
Calories From Fat
10.7 g
Total Fat
1.9 g
Saturated Fat
9.6 mg
Cholesterol
487.1 mg
Sodium
71.4g
Carbs
12.6 g
Dietary Fiber
16 g
Sugars
20.7 g
Protein
494 g
Serving Size

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Authentic Trinidadian Corn Soup Recipe: A Caribbean Delight

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    Cuisine:

    This was perfect. Made me nostalgic for my childhood. I skipped the coconut milk (never use that) and cilantro (because I didn't have it, but would probably only use in the Summer). Great recipe!

    • 100 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Trinidad Corn Soup,Extremely popular at Carnival time. It can be bought piping hot from street vendors and is served at most carnival ftes. West Indian corn is more starchy and less sweet than the North American variety but I don’t imagine that other varieties of corn would detract from the flavour of this dish. Goes a lot faster if done in a pressure coooker. For the dumplings refer to recipe#183964,This was perfect. Made me nostalgic for my childhood. I skipped the coconut milk (never use that) and cilantro (because I didn’t have it, but would probably only use in the Summer). Great recipe!,This was really good. Only difference I made was with the scotch bonnet, i took out the seeds and put in the rest of the pepper i like mine with a spicy tinge. Then I also put salt beef in mine. It was awesome!


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    Steps

    1
    Done

    In a Large Soup Pot Heat Oil.

    2
    Done

    Add the Onions and Garlic and Saute Until Fragrant.

    3
    Done

    Add the Potatoes, Carrots, Celery, Thyme and Pimento Peppers and Cook For About 5 Mins Stirring Constantly.

    4
    Done

    Add the Split Peas and Stock.

    5
    Done

    Add Salt and Black Pepper to Taste.

    6
    Done

    Add the Scotch Bonnet Pepper and If Using the Coconnut Milk.

    7
    Done

    Cover the Pot and Simmer For About an Hour Until Peas Are Soft.

    8
    Done

    Use an Immersion or Ordinary Blender and Puree Soup to a Thick and Creamy Consistency and Return to the Pot.

    9
    Done

    Add Corn and Dumplings and Cook For a Further 20 Minutes Until Corn Is Cooked and the Dumplings Float to the Surface.

    10
    Done

    Add Culantro, Remove from the Heat, Taste and Adjust Seasonings.

    11
    Done

    If Soup Is Too Thick at Any Time, Add Water.

    Avatar Of Owen Jenkins

    Owen Jenkins

    Breakfast boss crafting hearty and satisfying morning meals with creative flair.

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