In Trinidad and Tobago, corn soup is a street food. Vendors can be found at various street corners and spots, such as The Savannah, selling hot cups of corn soup.
This recipe is my take on the famous Trini (shortened word for Trinidadian), corn soup. It is loaded with fresh corn.
Prep Time: 15 minutes
Cook Time: 31 minutes
Total Time: 46 minutes
Yield: Serves 4 - 5
- 4 cups fresh corn kernels
- 1 ear fresh corn, cut into 1/2 or 1-inch rounds
- 1 cup chicken stock
- 2 Tsp unsalted butter
- 1/2 cup sliced green onions (white and green parts)
- 1/2 tsp minced garlic
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 tsp salt
- 1/2 tsp ground white pepper
- For garnish: croutons, sliced green onions or chopped parsley
- Add the corn kernels and chicken stock to a food processor and puree until smooth or leave it with a bit of texture if you like.
- Add the putter to large sauce pot and place on medium heat. When the butter is melted add green onions and garlic, stir to mix, reduce heat to low and let cook gently for 1 minute.
- Pour in pureed corn, raise heat to high and let come to a boil. Once the pot comes to a boil, reduce heat to low and let simmer for 15 minutes with pot covered.
- Add milk, cream, salt and pepper to taste along with cut corn rounds. Stir to mix, raise heat to high, cover pot partially and let cook for 10 - 15 minutes or until the soup has thickened.
- Serve garnished with your choice of croutons, green onions or parsley.