Corn soup is a street food favorite here in Trinidad, especially at carnival time when vendors ply large pots of it that they spoon into styrofoam cups outside of fetes and clubs. It’s also popular as a Saturday lunch. Chopped pieces of corn on the cob are often included, however in the variation I prepared below I have left them out. Feel free to add them back in though if you want the added texture 
This post was originally published on February 14, 2007. It has been updated twice since then.
Trinidad Corn Soup with Cornmeal Dumplings
(adapted from a recipe in the Naparima Girls’ High School Cookbook
1 14-oz tin cream style corn
1/2 cup chopped green onion or chive
1 carrot, diced finely
1/2 tsp. salt
1 cup vegetable stock
2 tbsp margarine
3 cups milk
Cornmeal Dumplings:
1/2 cup flour
1/2 cup cornmeal
1/2 tsp salt
2 tsp baking powder
1/2 cup – 1 cup water
1. Melt margarine, cook onions .
2. Add corn and vegetable stock.
3. Simmer for 15 minutes over low heat
4. Prepare dumplings in a separate bowl by combining flour, cornmeal, baking powder, salt and water. Dough should be soft enough to be dropped from a spoon.
4. Add milk, carrots, salt and pepper.
5. Bring to a boil
6. Drop in dumplings
7. Cover and simmer for 15 minutes.
Makes 6 servings
For more recipes like this check out the Caribbean Cooking section of Veni Mangé – The Trinigourmet Amazon bookstore!
Last month I was invited to participate in the blogging collective “Kwanzaa Culinarians“. Linking writers throughout the African diaspora it includes such heavyweights as Chef Bryant Terry, as well as known foodies like Sanura of “My Life Runs On Food“, ...
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hmmn …. making this to sell this coming weekend… yum yum looks delicious….
[...] (you know, the ones that got me all pleasantly plump last year–roti, doubles, bake and shark, corn soup, pholourie–the more fried and carby and tongue-burning spicy, the better), try to drink more [...]
I am so going to make this. But I will try fresh creamed corn since it grows year round in Hawai'i. YUM!
I am so going to make this. But I will try fresh creamed corn since it grows year round in Hawai'i. YUM!
We have been in Trinidad for almost a year, and I have not tried this soup yet, but always wondered when I saw it listed on the menus…now I gotta try it. Love your site
We have been in Trinidad for almost a year, and I have not tried this soup yet, but always wondered when I saw it listed on the menus…now I gotta try it. Love your site
Anyone used Polenta instead of cornmeal? Former more common in Europe, but both made from corn.
Hi Simon, polenta grade cornmeal can be a good bit coarser. I would suggest grinding it more finely in a blender or food processor, but after that is done it can be used in place of cornmeal
Best Wishes!
Great – thanks Sarina,
Simon
Great – thanks Sarina,
Simon
Hi Simon, polenta grade cornmeal can be a good bit coarser. I would suggest grinding it more finely in a blender or food processor, but after that is done it can be used in place of cornmeal
Best Wishes!
Anyone used Polenta instead of cornmeal? Former more common in Europe, but both made from corn.
Hi Simon, polenta grade cornmeal can be a good bit coarser. I would suggest grinding it more finely in a blender or food processor, but after that is done it can be used in place of cornmeal
Best Wishes!
Great – thanks Sarina,
Simon