Jamaican Corn Soup
Total time 25 Min
Whether it’s red peas, chicken or beef, Jamaicans love their soup on a Saturday.
So, I don’t know if it’s because I grew up in a Jamaican household or because I love one pot meals but, for me, soup is a perfect meal to make. That’s because I can get a lot of other things done around the house while it’s simmering on the stove, it’s filling and also great to have as leftovers. When my mother was growing up in Jamaica, Rastafarian culture was very much on the fringes of society so she isn’t too familiar with the popular Ital (rasta-style vegetarian) dishes that have now crossed over to mainstream tastes. So, for all of you who have been requesting vegetarian dishes, she asked me to share my Jamaican Corn Soup recipe.
That’s because it’s inspired by a Rastafarian known for his own corn soup. I call it One Lovely Corn Soup because it’s full of flavour, texture and a sweet heat that warms you from inside out. By the way, if you like you’re meat, it’s also brilliant with some cooked chicken or crispy bacon added to it.
Jamaican Corn Soup Recipe
Ingredients
- 1 tbsp Cooking Oil
- 1 small Onion chopped
- 3 cloves Garlic minced
- 1 stalk Celery diced
- 10 cups Water
- 1/2 cup Coconut Milk
- 3 large Vegetable Bouillon cubes
- 1 cup dry yellow Split Peas
- 3 cups Jamaican pumpkin or acorn squash, cubed
- 2 inch piece fresh Ginger peeled and grated
- 3 sprigs fresh Thyme or 2 tsp dried
- 3 Red medium potatoes peeled and cubed
- 4 cobs fresh corn or 4 cups frozen kernels
- 3 Carrots diced
- 1/4 to 1/2 teaspoon Cayenne Pepper
- 1/2 tsp Black Pepper
- 1 tsp Salt or to taste
- 1 scotch bonnet pepper whole (optional)
Instructions
- Saute onion, garlic and celery in cooking oil until onion is transparent
- Add water, coconut milk, bouillon, split peas and 2 cups of pumpkin/squash to pot and bring to a boil on High
- Lower heat and cook on a slow boil until the split peas are soft; about 20 to 30 minutes
- In the meantime, cut 2 cobs of corn into 1/2-inch “wheels” and shave the kernels off of the remaining 2 cobs; set aside. If corn is not in season you can use 4 cups of frozen corn kernels instead.
- Optional: once split peas are soft, use a hand blender to puree the broth in the pot until smooth
- Add the remaining pumpkin/squash, potatoes, carrots, corn, ginger and thyme to the pot and simmer on medium for about 20 minutes, or until carrots and potatoes are soft
- Stir in the remaining seasonings: black pepper, cayenne pepper, and salt. If using, place the scotch bonnet pepper on top
- Simmer soup for about 5 to 10 more minutes or until the flavour of the seasonings are released into the soup; discard scotch bonnet pepper
Leave a Review
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I added red label wine and Jwray and nephew white rum. I also blended my cherries and raisins along with 4 eggs. I wish I could upload a picture to show the final product. Our palettes are grateful!!!
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Delicious with a little alterations.
I used:
*whole wheat bread instead of white
*brown sugar instead of granulated
*fruit wine instead of rum
* 5 eggs instead of 6
As these were the ingredients that I had available.
Also, I lightly blended the raisons with the milk as my family doesn’t like raisons
And I prayed before I started as I always do when experimenting with new stuff in the kitchen.
It was delicious, my family and friends enjoyed it.
Thank you very much 😊
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Lovely peppered steak, nice one!
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Hmmmmm maybe I used too much bread (also I used hard dough bread) and I used brown sugar instead of white (I don’t like white sugar) but it was very bland. So I added syrup at the end (it helped a lot). However thank you for sharing the recipe. It was my first time, wont be my last. I will try again but no rum (I felt it added an unnecessary weight to it.
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Great curried shrimps! Thanks! I made my own and it was quite tasty and succulent. Keep up the good work.
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I have been making this recipe for years. It’s amazing! Thank you so much!
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I’ve tried several of your recipes. This one has been tried and true for years!
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I’ve been making this recipe since 2013. Almost 13 years later I’ve never used another recipe for curry chicken. I love it and wouldn’t change a thing.
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My bread pudding turned out so beautiful, thank you so much for this recipe!!
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My family lives this and all was asking when am I going to make it again