Trinidadian Corn Soup (Split Pea, Corn and Dumpling Soup)
Local name: Corn soup
In short: A thick soup of yellow split peas, corn on the cob, pumpkin, potato and small dumplings seasoned with thyme, garlic and hot pepper. It takes about 1 h 40 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 1 h 15 min
- Total
- 1 h 40 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 310 kcal
Corn soup is the thick, filling bowl Trinidadians reach for after a late night out, and it is sold from roadside vendors as well as cooked at home on weekends. Yellow split peas melt into the broth while rounds of corn on the cob, pumpkin, carrot and potato soften in it, and small flour dumplings called spinners cook right in the pot. Thyme, garlic and a whole hot pepper keep the flavor warm and clean.
Instructions
- Put the split peas, water, onion, garlic, thyme and whole hot pepper in a large pot. Bring to a boil and skim off any foam. Simmer, partly covered, for 45 minutes, until the peas begin to break down.
- Mix the flour and 1/4 tsp salt for the dumplings. Add the water gradually and knead for 3 minutes to a firm dough. Rest for 10 minutes, then roll into thin spindles about 5 cm (2 inches) long.
- Add the corn, pumpkin, carrots, potatoes and 1 1/2 tsp salt to the pot. Simmer for 15 minutes, until the vegetables are nearly tender.
- Drop in the dumplings and cook for 10 to 12 minutes, until they are cooked through and the soup is thick.
- Lift out the thyme stalks and the whole pepper. Stir in the culantro and black pepper, taste for salt and thin with hot water if the soup is too thick.
- Serve hot in deep bowls, with a round or two of corn in each.
Tips
- Add the corn rounds with the other vegetables, not at the start. They stay sweet and keep a little bite.
- The soup thickens as it sits. Add a splash of hot water when you reheat it.
Questions and answers
What is Trinidadian corn soup?
A thick soup of yellow split peas, corn on the cob, root vegetables and small flour dumplings, seasoned with thyme, garlic and hot pepper. It is a popular street food and a weekend meal at home.
Is corn soup very spicy?
Not as written. The hot pepper goes in whole and is lifted out before serving, so it gives flavor and only mild heat. If you burst the pepper, the soup will be much hotter.
Can I freeze corn soup?
Yes, for up to 3 months, but without the dumplings, which turn soft when frozen. Reheat the soup and drop in fresh dumplings for the last 10 minutes.
How long does it take to make Trinidadian Corn Soup (Split Pea, Corn and Dumpling Soup)?
About 1 h 40 min in total: 25 min of preparation and 1 h 15 min of cooking.
How many calories are in Trinidadian Corn Soup (Split Pea, Corn and Dumpling Soup)?
About 310 kcal per serving, with 14 g of protein, 61 g of carbohydrates and 2 g of fat. These values are estimates.
Nutrition per serving
| Calories | 310 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 61 g |
| Fat | 2 g |
| Fiber | 14 g |
| Sugar | 9 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
