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Caribbean Corn Soup
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Recipe

24 INGREDIENTS • 9 STEPS • 2HRS 15MINS

Caribbean Corn Soup

5.0
1 rating
Corn Soup is a wonderful comfort dish. This version with salted pigtails adds even more flavor to an already amazing dish. Salted beef or smoked meats will work great too.
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CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
https://www.youtube.com/user/caribbeanpot
Corn Soup is a wonderful comfort dish. This version with salted pigtails adds even more flavor to an already amazing dish. Salted beef or smoked meats will work great too.
2HRS 15MINS
Total Time
$6.71
Cost Per Serving
Ingredients
Servings
6
US / Metric
Salted Pigtail
1.5 lb
Salted Pigtails
cut into pieces
Yellow Split Peas
1 1/4 cups
Yellow Split Peas, washed
Water
5 1/4 cups
Water
Garlic
4 cloves
Garlic, crushed
Coconut Oil
2 Tbsp
Coconut Oil
Fresh Thyme
6 sprigs
Onion
1
Large Onion, diced
Celery
2 stalks
Celery, diced
Fresh Parsley
1/4 cup
Scallion
1 bunch
Scallion, chopped
3 scallions per 6 servings
Pimiento Pepper
3
Pimiento Peppers, diced
Culantro Leaves
3 Tbsp
Chopped Culantro Leaves
Freshly Ground Black Pepper
1/4 tsp
Freshly Ground Black Pepper
Pumpkin
2 cups
Diced Pumpkins
Sweet Potato
2 cups
Chicken Stock
2 cups
Chicken Stock
Coconut Milk
1 1/2 cups
Coconut Milk
Carrot
2
Carrots, diced
Corn
4
Corn
cut into pieces
Creamed Corn
1 can
Creamed Corn
Salt
1 pinch
Nutrition Per Serving
VIEW ALL
Calories
1677
Fat
127.6 g
Protein
28.2 g
Carbs
111.2 g
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Caribbean Corn Soup
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CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
https://www.youtube.com/user/caribbeanpot
Cooking InstructionsHide images
step 1
Wash the pieces of Salted Pigtails (1.5 lb), then place in a deep pot covered in water and bring to a boil. Reduce to a rolling boil and cook for about 25 minutes. This step will to tenderize the pigtails and to remove some of the salt it was cured in.
step 2
After 25 minutes, drain and add 5 cups of Water (5 cups) to the pot, along with the Yellow Split Peas (1 1/4 cups) and Garlic (4 cloves) and bring to a boil. Reduce to a simmer and cook for 35-40 minutes or until the peas are tender.
step 3
Meanwhile in a large soup pot, heat the Coconut Oil (2 Tbsp) over a medium flame, then add the Onion (1), Scallion (1 bunch), Fresh Thyme (6 sprigs), Pimiento Peppers (3), Culantro Leaves (3 Tbsp), Fresh Parsley (1/4 cup), Red Bird's Eye Chili Pepper (2), Celery (2 stalks), and Freshly Ground Black Pepper (1/4 tsp). Turn the heat to low, stir well and cook for about 4-5 minutes.
step 4
Next up you can add the Sweet Potatoes (2 cups), Pumpkins (2 cups), and Carrots (2) and stir well. Then add the Chicken Stock (2 cups) and bring to a boil and cook for about 25 minutes.
step 5
By now the peas/pigtail should be ready. Add it to the soup pot, be gentle, and stir well. Add the Coconut Milk (1 1/2 cups), Frozen Corn Kernels (1 cup), and Creamed Corn (1 can). Bring everything to a boil, reduce to a simmer and allow to cook for another 20 minutes.
step 6
After 20 minutes, you may use a swizzle stick or a whisk to break the pumpkin, carrot and sweet potato down. The soup will go very thick at this point, so add some more stock or water if you feel it needs it. As it cooks, you should work on the dumplings.
step 7
Place the Water (1/4 cup), All-Purpose Flour (1 cup) and if you want, Salt (1 pinch) in a bowl and knead to form a soft dough. Add water as necessary, then let the dough rest for about 5 minutes.
step 8
Divide into 3 smaller balls and roil each part out to form a thick straw, cylinder. Cut that into bite-size pieces, about 1/2-inch, and add to the boiling soup.
step 9
You may also add the cut pieces of Corn (4) now. Cook for about 5 minutes after adding the dumplings and corn of the cob. Taste for salt and adjust accordingly, then serve.
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Tags
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Dairy-Free
Comfort Food
Caribbean
Shellfish-Free
Dinner
Soup
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