Corn Soup

Ingredients:

  • Cream-style corn
  • Fresh corn (kernels removed from the cob)
  • Canned corn
  • 1/2 cup Dhal (split peas) (Adjust to serving size)
  • 1 medium Whole cassava (yuca), peeled and chopped
  • 4 Green figs (plantains), peeled and sliced
  • Diced pumpkin
  • Sweet potato, peeled and diced
  • Onions, chopped
  • Garlic, minced
  • 1 Scotch bonnet pepper (optional, for heat)
  • Thyme (fresh or dried)
  • 1-2 Pimento peppers, chopped
  • Blended green seasoning (Chadon beni, garlic, pimento, hot pepper)
  • 6-8 cups Water (I LIKE TO USE VEGETABLE STOCK FOR MORE FLAVOR)
  • 2 tbsp Golden Ray butter 
  • Salt and black pepper to taste
  • Coconut milk (optional, for creaminess)
  • Chopped scallions 

For the Dumplings:

  • 2 cups All-purpose flour
  • 1 tsp Salt
  • 1 tbsp Sugar
  •  Warm Water, as needed to form dough

Instructions:

Step 1: Prepare the Ingredients

  1. Corn: Cut the kernels into smaller pieces (around 2 inches). Season with the blended green seasoning (chadonbeni, garlic, pimento, and optional Scotch bonnet), and set aside.
  2. Vegetables: Peel and chop your provisions I used cassava, green figs (plantains), sweet potato, potato, and pumpkin. You can use any kind you prefer.
  3. Dhal (Split Peas): Boil the split peas in a separate pot with water until they split and soften. This usually takes about 20-25 minutes.
  4. Aromatics: Chop the onion, mince the garlic, thyme, pimento peppers, chadonbeni, and scallions.

Step 2: Cook the Base

  1. Heat the Pot: In a large soup pot, heat the Golden Ray butter over medium heat until it melts.
  2. Sauté Aromatics: Add the chopped onions, minced garlic, pimento peppers, green seasonig and green onions to the pot. Sauté for 3-4 minutes until they soften.
  3. Add Vegetables: Now add in your prepared provisions and stir everything together to get everything well seasoned.

Step 3: Add Liquids

  1. Add Liquids: Pour in vegetable stock or water and bring the mixture to a boil. 
  2. Add coconut milk, Creamed and Canned Corn then Stir everything together.
  3. Depending on how thick you like your soup, you ca add in heated water and adjust to your liking. 
  4. Let the soup come to a gentle boil, then reduce the heat and cook for about 10 minutes, stirring occasionally.

Step 4: Thicken the Soup

  1. Add the Split Peas: Once the split peas have softened and split, add them to the soup pot along with some of the cooking liquid from the split peas.
  2. If you have a dhal gutney (a traditional Caribbean tool for mashing and blending), use it. If you don’t have one you can just stir everything with your spoon. 
  3. Simmer: Bring the soup to a boil again, then reduce the heat to low and let it simmer, covered, for 30-45 minutes, stirring occasionally. 

Step 5: Make the Dumplings

(adjust servings to the amount of food you are making)

  1. Prepare Dumpling Dough: In a mixing bowl, combine 2 cups flour, 1 tsp salt, and 1 tbsp sugar. Gradually add water, stirring constantly, until a firm dough forms. Knead for about 3 minutes until the dough is smooth.
  2. Shape Dumplings: Pinch off small pieces of dough ad roll them out then cut them to your liking. 
  3. Add to Soup: When the soup is nearly done, drop the dumplings into the soup. They’ll float up  when cooked, I like to call them floaters.
  4. Add Corn: Finally, stir in the seasoned fresh corn (the one you set aside earlier) and cook for another 5-7 minutes. Depending on which type of corn you are using it may take longer.

Step 6: Final Touches

  1. Taste and Adjust Seasoning: Taste the soup and adjust salt, pepper, and other seasoning as necessary.