RECIPE
24 INGREDIENTS9 STEPS2HR 15MIN

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.
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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.

2HR 15MIN

Total Cooking Time

24

Ingredients
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
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Ingredients
US / METRIC
Servings:
6
Serves 6
1.5 lb
Salted Pigtails
cut into pieces
1 1/4 cups
Yellow Split Peas , washed
5 1/4 cups
Water
4 cloves
Garlic , crushed
2 Tbsp
Coconut Oil
6 sprigs
1
Large Onion , diced
2 stalks
Celery , diced
1/4 cup
3
Scallions , chopped
3
Pimiento Peppers , diced
2
Red Bird's Eye Chili Pepper
3 Tbsp
Chopped Culantro Leaves
1/4 tsp
Freshly Ground Black Pepper
2 cups
2 cups
2 cups
Chicken Stock
1 1/2 cups
Coconut Milk
2
Carrots , diced
4
cut into pieces
1 can
Creamed Corn
1 pinch
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Directions

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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) , Scallions (3) , 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 (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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