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!!!    

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.  

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