Trinidad Style Corn Soup- A Warm, heart and filling Caribbean corn soup that’s incredibly creamy and slightly sweet, perfect for those winter nights or warm summer days.
4-6thick cut bacon chopped
1medium onionfinely chopped
3 -4garlic clovesfinely chopped
¼cupcelery finely diced
2greens onion finely chopped
1fresh scotch bonnet pepper or jalapeños pepper finely chopped
1medium bell pepper finely chopped
4-5cupsfrozen cornreplace with 4-5 fresh corn
3cupschopped squash or sweet potatoes
3cupsor more broth or water
114-ounce Can Coconut milk
Salt and Pepper to taste
Chicken bouillonoptional 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.
If you plan to leave to leave the soup unblended, then leave out the coconut milk and use broth for best texture/flavor.