Corn soup is a hearty soup, beloved by the locals and sought after by those who come to visit our twin islands. This triple threat is filling, good for you and tastes amazing too!
Confession time! I had not made this soup for a long, long time prior to this, so I basically tossed the ingredients together without measuring a thing. While I had a pretty good average of most of the ingredients, the measurement of water for this dish escapes me. I did my best to put in an average amount for you, so please bear with me. Thanks much! Xoxo!
For the soup
- 3/4 cup split peas/dhal
- 1 medium carrot peeled and sliced into 1/2 inch pieces
- 2 ears of corn on the cob sliced into 2 inch pieces
- 3/4 cup whole kernel corn
- 1 medium onion diced
- 1 stalk celery – diced (This is the kind that you get with your buffalo wings.)
- 3 pimiento peppers – diced
- 3/4 cup pumpkin – diced
- 1 whole garlic clove
- 3 cloves garlic – grated
- 1 teaspoon ginger – grated
- 1/8 teaspoon turmeric powder
- 1 tablespoon bouillon powder
- 1 tablespoon chadon beni or cilantro- finely chopped
- 1 tablespoon chives – finely chopped
- 3 sprigs of thyme
- salt to taste
- black pepper to taste
- 10 cups water (approximately)
- 1 cup coconut milk
- 1 tablespoon canola oil
For the dumplings
- 1/2 cup corn meal
- 1/2 cup flour
- 1 heaping teaspoon baking powder
- 1/3 cup water
- In a separate pot, add 3 cups of water, split peas, turmeric, a teaspoon of salt and one clove of garlic and bring to a boil.
- Cover the pot and boil the split peas on medium heat for roughly 40 minutes or so, adding more water if necessary.
- After your split peas has been cooking for 35 minutes, in another pot, on low heat, add 1 tablespoon canola oil, 3 tablespoons garlic, 1 teaspoon of ginger and sauté for 1 minute.
- Add the onions and sauté for an additional minute.
- Add the carrots, pumpkin, pimientos, whole kernel corn, celery, chadon beni, chives and thyme and sauté for 2 more minutes.
- Add the pre-boiled split peas.
- Add the 6 cups of water, bouillon powder, and coconut milk.
- Turn up the heat and bring to a boil.
- Turn the heat to low once it comes to a boil, and allow the ingredients to simmer.
- After about 25 minutes, add the sliced corn on the cob and allow the soup to simmer for about 20 more minutes. Add more water if necessary.
- In the meantime, mix together your dumpling mixture to form a soft dough by combining the water, baking powder, flour and corn meal. Set aside.
- Fish out the corn cobs and the thyme sprigs after the 20 minutes of cooking. Set the corn aside and discard the thyme.
- Blend the remaining liquid and ingredients with an immersion blender until you have achieved a puree.
- Using a spoon, drop 1 inch pieces of the dumpling mixture into the soup.
- Simmer for 5 minutes.
- Add the corn, salt and pepper to taste.
- Simmer for 5 more minutes.