Corn Soup

Ingredients:

  • Cream-style corn
  • Fresh corn 
  • 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:(adjust servings to the amount of food you are making)

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 2-3 minutes until they soften and edges brown a little.
  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.