Recipe

Corn Soup

Screen Shot 2019 08 27 at 10.31.52 AMAuthorEden HagosYields1 ServingCategory
Prep Time25 minsCook Time40 minsTotal Time1 hr 5 mins

Throughout my travels in the US and Canada, I’ve noticed that after the club or party people head over to 24 hr Breakfast spots like IHOP or if you’re in Toronto, Frans to grab some food. But if you go to a lime (I’m not referring to the fruit- it’s a Trini word used for a chill get together) or a Soca Fete (high energy party with Soca music) you’re more likely to find folks lined up around a large pot of delicious corn soup outside.

I got my first taste after a Soca Fete during Caribana, after leaving the party I found people lined up to buy soup from a woman with a large pot of something that smelled delicious. I got in line and have been hooked on it ever since. I even found some on the street in Jamaica!
The good thing is you don’t have to wait for another party, lime or fete or a trip to the islands to try this.

My friends at Twice the Spice shared their Trini Corn Soup recipe with us. Twice de Spice is made up of twin sisters and cooking pair Marida and Narida. Former Master Chef Canada contestants, their Trini heritage influences their catering and products.

Corn soup is also great for the fall. Use it to warm you up!

Ingredients

 1 cup Carrot, chopped
 1 cup Onion, chopped
 1 cup Green pepper, chopped
 2 Cloves of garlic, finely chopped
 4 Springs of thyme
 3 tbsp Cilantro or Chandon Beni, chopped
 3 tbsp Olive oil
 1 Large sweet potato, chopped in chunks
 1 Large white potato, chopped in chunks
 1 Small squash chopped in chunks (alternative: sweet potato)
 4 Ears of corn, cut in rounds
 1 Can of creamed corn
 6 Okras, cut in small pieces
 6 cups Vegetable or chicken stock
 1 1 scotch bonnet (optional)
 Salt & pepper
 Cilantro, for garnish
 1 Can coconut milk (optional)

Directions

1

On medium heat, sauté garlic, onions, carrots, celery and green pepper in olive oil until tender.

2

Add thyme, okra, creamed corn, scotch bonnet (do not chop it-add it in whole) and stock and bring to a boil.

3

Add potato, sweet potato and squash until soft.

4

Add salt and pepper to taste.

5

Add salt and pepper to taste.

6

Finish with chopped cilantro.

Ingredients

 1 cup Carrot, chopped
 1 cup Onion, chopped
 1 cup Green pepper, chopped
 2 Cloves of garlic, finely chopped
 4 Springs of thyme
 3 tbsp Cilantro or Chandon Beni, chopped
 3 tbsp Olive oil
 1 Large sweet potato, chopped in chunks
 1 Large white potato, chopped in chunks
 1 Small squash chopped in chunks (alternative: sweet potato)
 4 Ears of corn, cut in rounds
 1 Can of creamed corn
 6 Okras, cut in small pieces
 6 cups Vegetable or chicken stock
 1 1 scotch bonnet (optional)
 Salt & pepper
 Cilantro, for garnish
 1 Can coconut milk (optional)

Directions

1

On medium heat, sauté garlic, onions, carrots, celery and green pepper in olive oil until tender.

2

Add thyme, okra, creamed corn, scotch bonnet (do not chop it-add it in whole) and stock and bring to a boil.

3

Add potato, sweet potato and squash until soft.

4

Add salt and pepper to taste.

5

Add salt and pepper to taste.

6

Finish with chopped cilantro.

Corn Soup

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