Recipes
Trinidadian Curry Corn Chowder
Serves 8
| Prep Time: 15 mins
| Cook Time: 40 mins
| Total Time: 55 mins
You may need: Trinidad Curry
Discover The Recipe
Trinidadian Curry Corn Soup is like a savory time machine. One slurp, and you're transported to the colorful, complex history of the Caribbean, with a touch of East Indian influence adding an extra layer of intrigue. It's a culinary mosaic, embodying the essence of Trinidad's simple and sustainable food culture.This hearty soup is more than a meal; it's a celebration of local flavors. Fresh corn, vibrant root vegetables (known affectionately as ground provisions), dumplings - those soft, chewy doughy delights often found bobbing in Caribbean soups - and homemade coconut milk unite to create a base that's both comforting and robust.
The secret weapon here is our proprietary Trinidad Curry powder, a spice blend that's a mild but thrilling dance of turmeric, coriander, cumin, and fenugreek, imparting a beautiful, golden hue to the mix. Trinidad Curry is your passport to flavor paradise, and its versatility shines in this dish. This soup isn't just a taste sensation; it's a nutritional powerhouse, equally suited for lifting your spirits on rainy days or for savoring under the sun on the verandah. For those who seek the extra mile, our Chefs recommend a dollop of green seasoning, a fiery, herbaceous Caribbean condiment you can make at home that adds a breath of fresh air to any dish. This vegan Trinidadian Curry Corn Soup isn't just a staple in the island's rich culinary heritage; it's a warm invitation for your own kitchen to embrace its sunny, flavorful embrace. Don't miss out.
Ingredients
For the Soup:
2 Tbsp olive oil
1 onion, minced
4 garlic cloves, minced
2 celery stalks, sliced
1 red bell pepper, diced
1 carrot, peeled and diced
1 1/2 tsp salt + more to taste
1 Tbsp Piquant Post Trinidad Curry
1 pinch black pepper
3/4 cup yellow split peas
1 small sweet potato, peeled and cubed
1 1/2 quarts vegetable stock or water
1 can coconut milk
6 ears of corn, cleaned and kernels shucked
Garnish: scallion, cilantro, scotch bonnet pepper (optional), limes
For the Dumplings:
1 cup ap flour
1/2 cup warm water
1/4 tsp salt
More flour for dusting
Notes
Use fresh corn on the cob for the best flavor. Cut the kernels from the cob and save the cobs to add depth to the broth.
Use full-fat coconut milk for a rich and creamy soup. It balances the spices and adds a tropical note.
Make your own vegetable broth for full control over the flavor. Simmer the corn cobs and any vegetable scraps in water to extract their essence. This adds depth to your soup base.
Finish the soup with a generous squeeze of fresh lime juice. It adds a burst of acidity that balances the richness of the coconut milk.
Traditionally, this soup is served with a side of crusty bread or roti. It's a satisfying meal on its own or as a starter.
This soup reheats well, making it a great option for meal prep. Store any leftovers in an airtight container in the refrigerator.
Instructions
Heat the olive oil in a stock pot and add the onion, garlic, celery, red bell pepper and carrot. Cook for 4-5 minutes or until the onions are soft, translucent and lightly browned. Add the salt, Piquant Post Trinidad Curry, black pepper, yellow split peas, sweet potato and vegetable stock. Bring to a simmer and cook for about 20 - 30 minutes or until the split peas are soft and the sweet potato is tender. Blend slightly with an immersion blender.
While the soup is simmering, make the dumplings. Place the flour and salt in a medium mixing bowl and slowly add the water until a rough dough is formed. Knead gently until you have a smooth soft dough. Pinch off balls the size of a small dumpling and roll into a ball. Set aside until ready to add to the soup. It should yield about 15 1” dumplings.
After the split peas are cooked and puréed add the coconut milk, corn kernels and dumplings. Cook about 6-7 more minutes until the dumplings float to the top and the corn is fully cooked.
Adjust the seasoning to taste with more salt, pepper, or curry powder, and add more liquid if you’d like the soup to be thinner. Garnish with sliced scallion, chopped cilantro, chopped Scotch Bonnet Pepper for a little heat and lime.
Alternatives & Substitutions
While corn is the star, feel free to add other vegetables like diced parsnips, spicy peppers, or potatoes for extra heartiness and flavor.
Looking for more great Trinidad Curry recipes? Try our Trinidadian Pork Curry, our Trinidad Chicken Roti, or our Caribbean Fish Tacos!
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Trinidadian Curry Corn Chowder
Serves
8
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Piquant Post spice you'll need: Trinidad Curry
Ingredients
For the Soup:
2 Tbsp olive oil
1 onion, minced
4 garlic cloves, minced
2 celery stalks, sliced
1 red bell pepper, diced
1 carrot, peeled and diced
1 1/2 tsp salt + more to taste
1 Tbsp Piquant Post Trinidad Curry
1 pinch black pepper
3/4 cup yellow split peas
1 small sweet potato, peeled and cubed
1 1/2 quarts vegetable stock or water
1 can coconut milk
6 ears of corn, cleaned and kernels shucked
Garnish: scallion, cilantro, scotch bonnet pepper (optional), limes
For the Dumplings:
1 cup ap flour
1/2 cup warm water
1/4 tsp salt
More flour for dusting
Instructions
Heat the olive oil in a stock pot and add the onion, garlic, celery, red bell pepper and carrot. Cook for 4-5 minutes or until the onions are soft, translucent and lightly browned. Add the salt, Piquant Post Trinidad Curry, black pepper, yellow split peas, sweet potato and vegetable stock. Bring to a simmer and cook for about 20 - 30 minutes or until the split peas are soft and the sweet potato is tender. Blend slightly with an immersion blender.
While the soup is simmering, make the dumplings. Place the flour and salt in a medium mixing bowl and slowly add the water until a rough dough is formed. Knead gently until you have a smooth soft dough. Pinch off balls the size of a small dumpling and roll into a ball. Set aside until ready to add to the soup. It should yield about 15 1” dumplings.
After the split peas are cooked and puréed add the coconut milk, corn kernels and dumplings. Cook about 6-7 more minutes until the dumplings float to the top and the corn is fully cooked.
Adjust the seasoning to taste with more salt, pepper, or curry powder, and add more liquid if you’d like the soup to be thinner. Garnish with sliced scallion, chopped cilantro, chopped Scotch Bonnet Pepper for a little heat and lime.
Notes
Use fresh corn on the cob for the best flavor. Cut the kernels from the cob and save the cobs to add depth to the broth.
Use full-fat coconut milk for a rich and creamy soup. It balances the spices and adds a tropical note.
Make your own vegetable broth for full control over the flavor. Simmer the corn cobs and any vegetable scraps in water to extract their essence. This adds depth to your soup base.
Finish the soup with a generous squeeze of fresh lime juice. It adds a burst of acidity that balances the richness of the coconut milk.
Traditionally, this soup is served with a side of crusty bread or roti. It's a satisfying meal on its own or as a starter.
This soup reheats well, making it a great option for meal prep. Store any leftovers in an airtight container in the refrigerator.
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