Trinidad Style Corn Soup – A Warm, hearty and filling Caribbean corn soup that’s incredibly creamy and slightly sweet, perfect for those winter nights or warm summer days.
Soup. Ah, soup is the one thing that’s hard to pass up during the winter season, right? Yes, when I’m craving something creamy, comforting, warm, spicy and slightly sweet this is it. Especially when the temperature starts to plummet…. If you live in Los Angeles you know exactly what am talking about.
One day you feel like you are in the heart of summer and another day you get a harsh dose of reality. You just want to crawl up on the coach, heat up the house and stay indoors. Yes, that’s how I have been feeling lately. No kidding!!
This Trinidad style corn soup is the ideal winter treat. It yields an incredibly sumptuous, velvety and hearty concoction. A great soup to make any time of the year, adjust to take advantage of the season produce.
In summer during the peak of corn season you can make a simple preparation to accentuate the corn’s natural sweetness. To lighten up this soup I used coconut milk sparingly.
Traditionally, this soup is made with pigtail and split peas. Here, I used bacon as a flavor base and omitted the peas. Feel free to make this completely vegan, all you got to do is ditch the bacon- it still hits the spot.
Since this is the time for cutting back calories, use coconut milk sparingly if desired or replace with chicken broth. And use frozen corn with excellent results.
- If you plan to leave the soup unblended, then leave out the coconut milk and use broth for best texture/flavor.
- Use cayenne pepper in place of the hot peppers
Trinidad Corn Soup
- 4-6 thick cut bacon chopped
- 1 medium onion finely chopped
- 3 -4 garlic cloves finely chopped
- 2 teaspoons fresh thyme
- ¼ cup celery finely diced
- 2 greens onion finely chopped
- 1 fresh scotch bonnet pepper or jalapeños pepper finely chopped
- 1 medium bell pepper finely chopped
- 4-5 cups frozen corn replace with 4-5 fresh corn
- 3 cups chopped squash or sweet potatoes
- 3 cups or more broth or water
- 1 14-ounce Can Coconut milk
- Salt and Pepper to taste
- Chicken bouillon optional adjust to taste
- In a large pan , cook the bacon until just crisp. (About 5-7 minutes). Remove bacon from pan and Transfer to a paper towel-lined plate; set aside.
- Drain the oil leave about 2 tablespoons or more of bacon drippings in the pan.
- Then add onions, garlic and thyme sauté for about a minute, followed by celery, scotch bonnet pepper, green onion. Continue cooking for about 5-7 minutes until onions is soft.
- Add corn and squash cook for further minute or two before pouring in the coconut milk, water. Then let it cook for about 10minutes or more until squash is tender. Reserve about 1/3 or more soup.
- Use an immersion blender to coarsely blend the remaining soup in the pot. Then return reserved corn mixture back into the pot, bring to a boil.Adjust for seasonings salt pepper and soup consistency When soup is piping hot, remove serve it garnish with bacon and parsley.
Tips & Notes:
- If you plan to leave to leave the soup unblended, then leave out the coconut milk and use broth for best texture/flavor.
- Use Cayenne pepper in place of the hot peppers
Add onions, garlic and thyme sauté for about a minute, followed by celery, scotch bonnet pepper, green onion. Continue cooking for about 5-7 minutes until onions is soft.
Then add corn and squash , stir for about a minute. Pour in coconut milk and water/broth about 2 cups . Adjust with more or less as you proceed.
Cook for about 10 minutes or more until tender. Reserve about 1/3 or more of corn soup.
Using an immersion blender, coarsely blend the remaining soup, to desired consistency
Gently pour in the reserve corn soup , Adjust seasonings, salt and broth. Serve piping hot.
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