Trinidad Style Corn Soup
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.
NOTES
- 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
Enjoy!!!
Trinidad Corn Soup
Ingredients
- 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
Instructions
- 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
Nutrition Information:
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.
Oh I love everything about this soup, looks amazing!
Thanks Cheri.
This looks absolutely fantastic and that color! Beautiful! I can’t wait to give this a try, especially since the weather is cold and perfect for soup.
It’s soup weather and you can’t go wrong with this soup.
I am so happy I found your blog! I just made your Jerk Chicken Wings. OMG! My family loved them. Everything you make looks amazing. Looking forward to trying more of your recipes. Thanks so much!
Aww thanks! Super excited you are going to try out more recipes
Super yum! This is one of my favorites! Thanks for sharing!
Thanks Felesha
I am soooo making this…I love corn soup so why not another version with sweet potatoes and all these yummy flavors you have going on in this soup. Great looking pics …thanks for sharing.
Thanks Manal. Do let me know how it works for you.
Bacon, peppers and coconut milk. Um, yes please. Awesome recipe…and beautiful pics as always.
Thanks Derek.
Love all the flavors going on here and the heat! The fact you add some unblended vegetables back in is great, need that extra texture and how can it be bad with bacon! 🙂
It is cold as heck here, so I’ll take all the caribbean you got! This looks awesome and so comforting – like something my grandma made when we were wee ones.
Thanks Jacquee! Aren’t Grandma’s just the best.
I too live in Los Angeles and totally relate to hot one day freezing the next. This soup sounds amazing….and since El Nino~ is going to be factor I know I will be making it to keep warm !! Thanks 😉
Hi Michele! Yes! El Nino… Glad to hear from someone who knows what am talking about .
Can we swap places – LA and England please. And whilst we are at it can I have a bowl or two of this corn soup? Mine tend to be just corn, garlic and onions but yours packs such great flavours.
Of Course! But just for a day. Love Los Angeles.
WOW this sounds amazing. With the cold winter months arriving now…this will certainly warm you up. Perfect comfort food….and spicy too. Have printed and will try!!
Thanks Gloria! Do let me know when you make it.
Hi there! I discovered your blog via FBC and I’m glad I did 🙂 I’m not hugely familiar with Caribbean food but there is nothing in that pan I don’t like! Just like you winter is the time for soup for me so this is a fantastic recipe to add to my repetoire. Thanks for sharing 🙂 PS. your photos are beautiful!
Awww thanks Emma!
Love the color of that soup! The combination of flavors is really yummy. I am going to make it soon.
Do let me know when you make it . Thanks Sandhya
Yum! I love corn soup. Love the flavors here. I will definitely leave out the bacon and make it plant based, but delicious nonetheless!!
Hi Jenn! Plant based is a great option too!!
This looks so rich and delicious – I’m so eager to make this myself.
You should Maureen!