Soups & Stewsbonappetit5.0
Trinidad Corn Soup
Trinidad corn soup is a hearty, robust soup, known as a hangover cure—and this version from writer Lesley Enston is thankfully quite forgiving to make.
👥 6 Servings👤 Lesley Enston📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
- ●dutch oven
- ●oven
- ●blender
- ●food processor
📝 Preparation Steps
1
Place 1 cup yellow split peas in a small bowl and pour in room temperature water to cover. Let soak ⏱️ 30 minutes, then drain and set aside.
yellow split peas1 cup
2
Meanwhile, heat a large Dutch oven or other heavy pot over medium. Cook 5 slices bacon, chopped, stirring occasionally, until browned and beginning to crisp, 7–⏱️ 9 minutes. Spoon off all but about 2 Tbsp. fat from pot; discard excess or save for another use. Add 1 small onion, chopped, 2 scallions, thinly sliced, 4 garlic cloves, finely chopped, 2 medium carrots, peeled, chopped, ½ green bell pepper, ribs and seeds removed, chopped, 1 seasoning pepper (pimiento), finely chopped (if using), 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. freshly ground pepper. Cook, stirring often, until onion is softened and beginning to turn golden, 5–⏱️ 8 minutes. Add 2 plum tomatoes, chopped, ¼ cup green seasoning, and 1 tsp. thyme leaves and stir to coat evenly. Cook, stirring occasionally, until tomatoes burst and break apart and peppers are softened slightly, 7–⏱️ 9 minutes.
bacon, chopped5 slicesmedium carrots, peeled, chopped2plum tomatoes, chopped2. thyme leaves1 tsp
3
While vegetables are cooking, blend 1 cup fresh or frozen corn kernels, a pinch of kosher salt, and ¼ cup water in a blender or food processor until texture is similar to creamed corn; set aside.
fresh or frozen corn kernels1 cup
4
Add 2 cups 1" cubes peeled kabocha or butternut squash, one 13.5-oz. can unsweetened coconut milk, 3 cups low-sodium chicken broth, 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt and reserved split peas to pot. Bring to a boil, then cover and reduce heat to medium-low. Simmer ⏱️ 20 minutes.
13.5-oz. can unsweetened coconut milk1low-sodium chicken broth3 cups
5
While the squash is simmer, make the dumplings if desired, or skip to step 7. Mix 1 cup all-purpose flour and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine. Using your hands, work in 5 Tbsp. water, a tablespoonful at a time, until a firm dough forms. Turn out onto a surface and knead until a smooth ball forms, about ⏱️ 3 minutes. Let rest ⏱️ 10 minutes.
all-purpose flour (optional)1 cup
6
Break dough up into 4 equal pieces. Working one at a time, roll each piece on surface with your hands to create a ½"-thick rope. Cut ropes into 1" pieces. Add dumplings to pot and stir to combine. Re-cover pot and cook until dumplings are mostly tender, 13–⏱️ 17 minutes.
7
Add 2 ears of corn, husked, cut crosswise into 1"-thick rounds and reserved puréed corn to soup; reduce heat to medium and cook until soup is thickened and dumplings are completely tender, 9–⏱️ 11 minutes. Taste soup and season with more salt if needed.
ears of corn, husked, cut crosswise into 1"-thick rounds2
8
Ladle soup into bowls and serve with Trinidadian hot sauce if you can get your hands on it. Do ahead: Soup can be made 4 days ahead. Let cool; cover and chill. Reheat over medium, thinning with water as need, before serving.
Trinidadian hot sauce (for serving; optional)
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