RCI-SP.003.0698.001
Trinidad Corn Soup
Trinidad Corn Soup from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- lb salted pig tail {substitute with pieces of Ham1 unitBacon or Kassler ( this is a smoked pok chop without the bone)}
- of cream style corn2 cans
- about 6 fresh or frozen corn on the cob1 unitcut into 1 inch ( 2.5 cm) pieces
- lb yellow split Peas1 unit
- salt1 unitpepper to taste
- a fresh hot Trinidad pepper or pepper sauce as substitute1 unit
- chicken stock1 uniteither feshly made or made with bouillon cubes
- sweet peppers2 unitcut small
- tomatoes3 unitchopped up
- celery1 unitcut up
- chive1 unitcut up
- Onion1 unitcut up
- garlic cloves1 unitchopped fine
- several leaves chadon bene1 unitcut small( coriander leaves as substitute)
- a little butter1 unitor margarine to sauté vegetables
Method
1
Finely chop the celery, onion, sweet peppers, tomatoes, chive, and garlic cloves, keeping them separate until ready to use.
10 minutes
2
Heat a large pot over medium heat and sauté the chopped onion, garlic, celery, and sweet peppers until softened and fragrant.
5 minutes
3
Add the chopped tomatoes to the pot and stir well, cooking until they begin to break down and release their juices.
4 minutes
4
Pour in the chicken stock and bring the mixture to a gentle boil, stirring to combine all the ingredients.
8 minutes
5
Add corn (cut into rounds or kernels removed from the cob) to the pot and stir to incorporate into the broth.
2 minutes
6
Reduce the heat to medium-low and let the soup simmer until the corn is fully tender and the broth is richly flavored.
20 minutes
7
Season the soup with salt to taste, then stir in the chopped chive for a fresh, aromatic finish.
2 minutes
8
Ladle the hot soup into bowls and serve immediately, garnished with additional chive if desired.