Corn soup recipe

[kimbaling]

anyone know a good corn soup recipe
living in Canada & missing it!!

[Chicabonita]

Nope but awaiting Falcon or one of them to come up with a good recipe because I love it too (along with cow heel soup, yum!) :D

[snowbird]

Here is one version and this is out of the 'Naparima Girls High School Diamond Jubilee' Cook Book. It is a collection of Trinidad and Tobago Recipes. I have tried may of the recipes in this book, some of them are good, and some are simply so-so :)

4 c. fresh kernel (or 1 tin cream style corn)
1/2 c. chopped green onion or chive
1/2 tsp. salt
1c. chicken stock
2 tbsp. margarine
3 c. milk
3 tbsp. chopped sweet peppers or pimentos
toatst and parsley for garnishing

METHOD:
1. Combine corn and stock in blender, blend to a smooth puree
2. Melt margarine, cook onions, add corn puree. Simmer for 15 minutes over low heat.
3. Add milk, salt and peppers. Simmer for 10 minutes.
4. Garnish with toast and chopped parsley

Makes 6 servings.

I have made this as the first course of a sit down meal and it works well.

I have also made it as a treat to be served while we are 'liming' :lol: in which case I add actual hunks of chopped corn on the cob and carrots, it makes it a little more filling :lol:

[vaio]

i thought the recipe wld have eggs in it.. :?

[snowbird]

^^^
Why eggs ???

[littleone]

^^i actually thought it would have been vegetarian since so many of my rasta peeps enjoy corn soup...

[vaio]

^^^
Why eggs ???

cause when i have it.....tastes like eggs......

wait......are we talking trini corn soup or chinese... :?

[Jenny]

the chinese version of corn soup has eggs in it....don't like eggs in soup though

and my version of corn soup has coconut milk in it ...i like the flavor of coconut in the corn soup. sometimes i would add a potatoe to thicken it up...

[vaio]

i love the eggs in the soup.....it tastes great!!!

i love the trini corn soup as well....but i dunno how to make it.... :|

[Jenny]

my recipe....(stolen from a master corn soup maker of course!)
CORN SOUP
2 tbs vegetable oil
2 onions
3 cloves garlic
2 or 3 potatoes, peeled and quartered
2 carrots, diced
1/3 cup chopped chives
1/4 cup chopped celery
1/3 cup fresh thyme, chopped
2 pimento peppers, chopped
3/4 cup yellow split peas
8 cups beef stock or vegetable stock
6 ears corn, cut into two-inch pieces
1 hot pepper
1/2 cup coconut milk (optional)
1/2 cup chopped Chadon Beni or corriander

Cooking Method:

Heat oil in a large soup pot.
Add onions and garlic and sauté until fragrant.
Add potatoes, carrots, chives, celery, thyme and pimento peppers.
Cook for about five minutes more.
Add split peas and broth, season with salt and freshly ground black pepper and bring to a boil.
Add hot pepper and coconut milk.
Cover and simmer for about one hour until peas are soft.
You can Puree soup or leave it as is. I prefer to leave as is...cause I like the grainy texture of the split peas
Add corn and continue to cook for a further 20 minutes. Add chadon beni after you take it off the heat.
Done....eat and enjoy.

Some people like to puree it to make it creamier before they add the chunks of corn

[vaio]

jenny you makin me want to try it.....when my moms give me some corn...i'll try it and let you know how it comes out......thanx :P

[Jenny]

Viao...you lucky you can get fresh corn. I does pay almost £3 for 4 ears of corn! I tried it with tinned corn...and it eh the same!

[vaio]

wow.....i cyar imagine using tinned corn.....and you pay so much for them corns....i guess i realll lucky then....when i make it and eating it....i'll call yuh name..... :mrgreen:

[littleone]

^^stueps. fuh you to UPS or FEDEX or DHL overnight we some corn soup you studying to call name. :roll:

[vaio]

littleone.....for that i ent calling yuh name...... :mrgreen:

[snowbird]

Jenny, that soup recipe sounds nice, but it sounds more like vegetable soup with corn in it. And yes, I would love someone to share a vegetarian corn soup recipe (the one the Rastas make) as there is a fella who sells that Jamaican corn soup at quite a few of the West Indian functions here in Toronto........ BOY, HE SOUP GOOD!!!

[queenc]

I found this site looking for a good ole Trini corn soup myself. I loved corn soup growing in Trinidad. After liming we would stop in St. James and get a cup of corn soup before heading home. And besides being very tasty its the best cure to PREVENT a hangover!

The recipe that a previous person refferred to as veggie soup is kinda right but if you puree it (and then add the corn pieces) it will be corn soup!

Anyway i am using that recipe and this one http://www.tntisland.com/cornsoup.html. The link is a little more traditional. Its on the stove as we speak and well....it smells sooooo good!

[queenc]

I found this site looking for a good ole Trini corn soup myself. I loved corn soup growing in Trinidad. After liming we would stop in St. James and get a cup of corn soup before heading home. And besides being very tasty its the best cure to PREVENT a hangover!

The recipe that a previous person refferred to as veggie soup is kinda right but if you puree it (and then add the corn pieces) it will be corn soup!

Anyway i am using that recipe and this one http://www.tntisland.com/cornsoup.html. The link is a little more traditional. Its on the stove as we speak and well....it smells sooooo good!

[Babygirl]

my recipe....(stolen from a master corn soup maker of course!)
CORN SOUP
2 tbs vegetable oil
2 onions
3 cloves garlic
2 or 3 potatoes, peeled and quartered
2 carrots, diced
1/3 cup chopped chives
1/4 cup chopped celery
1/3 cup fresh thyme, chopped
2 pimento peppers, chopped
3/4 cup yellow split peas
8 cups beef stock or vegetable stock
6 ears corn, cut into two-inch pieces
1 hot pepper
1/2 cup coconut milk (optional)
1/2 cup chopped Chadon Beni or corriander

Cooking Method:

Heat oil in a large soup pot.
Add onions and garlic and sauté until fragrant.
Add potatoes, carrots, chives, celery, thyme and pimento peppers.
Cook for about five minutes more.
Add split peas and broth, season with salt and freshly ground black pepper and bring to a boil.
Add hot pepper and coconut milk.
Cover and simmer for about one hour until peas are soft.
You can Puree soup or leave it as is. I prefer to leave as is...cause I like the grainy texture of the split peas
Add corn and continue to cook for a further 20 minutes. Add chadon beni after you take it off the heat.
Done....eat and enjoy.

Some people like to puree it to make it creamier before they add the chunks of corn

That is basically how I know to make it too...give or take a few of the seasonings (I don't like celery). :mrgreen: I don't sautee anything though...I just throw it in to boil and the seasonings I add when it's almost done. I add a bit of "Golden Ray" margarine when it's cooking and a little bit again when it's almost done. I don't use ready made stock...I use normal water and add a couple vegetable bouillon cubes when it's boiling. I also cut up some carrots and grate a little bit of pumpkin to add to it...I add the pumpkin in the beginning so that it will melt...I don't like to taste pumpkin but it adds a good flavour to the soup. :)

[guyguy]

Hi Jenny & queenc,
How many 8oz servings do your recipes make?

[Jenny]

BG, the sauteing releases the oils in the onion and garlic, which adds to the flavour. Its like frying off the curry powder before adding meat. :)

Guyguy, my recipe would make about 4/5 decent 8 oz bowls of soup. Hope that helps.

[queenc]

I pretty much used jenny's recipe. Thanks Jenny!
The only difference I got from the site i posted was butter and dumplings. I used a little butter to saute the vegetables (corn and butter go together really well - so i thought it made sense) And i made a few dumplings and threw them in near the end. The St. James soup had dumplings and that was what i was trying to to recreate!

p.s. I t was great -after a lime i sent some home with my cousin and my aunt called the next day to ask for the recipe!
Thanks again Jenny!