Whether around the Queen’s Park Savannah on any given evening, outside a fete or on a random busy street corner, corn soup has made its way into the top tier of street foods in Trinidad & Tobago. If made correctly, it could take you well over an hour to bubble the perfect pot of corn soup but this recipe demonstrates a quick and easy way to make a corn soup.
Ingredients
- 1 Medium Sized Onion (diced)
- 4 Cloves of Garlic (minced)
- 2 Tbsp of Ginger (minced)
- 3 Pimentos (minced)
- 2 Cups Carrots (cubed)
- 2 Cups Pumpkin (cubed)
- 2 Cups Potatoes (cubed)
- 1 Can Cream Style Corn
- 1 Can Whole Kernel Corn
- 4 Cups Boiling Water
- 1 Bundle of Shadon Beni (finely chopped)
- 1 Scorpion Pepper (optional)
- Salt (to taste)
Method
Jumping right into it with no time to waste we start off by sautéing our aromatics
- Add 2 tablespoons of vegetable oil to a pot
- When oil is hot add onion, garlic, ginger, pimento saute for 2 to 3 minutes
- To the pot add diced pumpkin, carrots, potato and half of the shadon beni
- Add one can of cream style corn and can tin of whole kernel corn
- Season with salt to taste
- Cover and allow to simmer on medium heat for 10 minutes
- Add 4 cups of boiling water to the pot
- Add scorpion pepper
- Cover and allow to simmer for an additional 5 minutes
- Taste for seasoning and add salt to taste
- Add some fresh shadon beni for some vibrant herb action.
- Serve hot and enjoy!
And that’s it, a wholesome corn soup in 30 minutes or less. Feel free to swap the potatoes with any provision of your choice.
