Jamaican Corn Soup Recipe

Jamaican Corn Soup: 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.

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 kernals)
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)



1. Saute onion, garlic and celery in cooking oil until onion is transparent

2. Add water, coconut milk, boullion, split peas and 2 cups of pumpkin/squash to pot and bring to a boil on High
3. Lower heat and cook on a slow boil until the split peas are soft; about 20 to 30 minutes

4. 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 kernals instead.

5. Optional: once split peas are soft, use a hand blender to puree the broth in the pot until smooth

6. 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

7. Stir in the remaining seasonings: black pepper, cayenne pepper, and salt. If using, place the scotch bonnet pepper on top

8.  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

Serves 8 to 10
Corn soup
Comments (11)
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  • Stacey

    This sounds so delicious, healthy and filling! I can’t wait to try it. Thank you so much! Buckets full of blessings to you and the whole family 🙂

    Ps…My boy Jonah LOVED and devoured the Festival. Huge hit!

  • Amanda

    Omg! I loved watching Faye’s videos on you tube …. Keep up the good work and I look forward to future recipes

  • Panna

    I made this soup for the second time, and it came out amazing! I didn’t have scotch bonnet so I used a whole Serrano pepper. I also ran out of bullion cubes, so substituted with vegetable stock. Sooo delicious! Makes a lot!

  • Amy

    If I wanted to add dumpling to this soup..add what point would I do so?

    • Fay & Angela

      Small dumplings don’t take long to cook. You can add them to the simmering pot the last 10 minutes of cooking. They will float to the top when they’re cooked. However, if you want to add dumplings you may want to omit or reduce the amount of potatoes. You really don’t need both starches. Have fun! Angela

  • Camille

    Excellent recipe! Made it twice now! Entire family loved it! Thanks Angela! Will try more of your dishes!!

  • Akie

    This is a great recipe. I used to buy corn soup every day from fishnet seafood on Church ave. In Brooklyn. I\’ve adopted the recipe, tweaked it to my liking and now my whole family enjoys your delicious recipe.Thanks

  • Donna

    I was home one day searching for a soup recipe and stumbled on few but opted to try this and OMG this soup is soo delicious. I shared the recipe with my best friend she made the soup today and she too is raving about it. I’ll make it again and share with my mom. THANK YOU!!

  • Adrienne

    Thank you mama for saving my relationship with this soup…lol I am a american woman my lover is from Trinidad and Tobago he is also Rastafarian and only eat ital food. It has been very hard for me to keep up with his very strict diet and make foods that he love. We’ve hit a rough patch mainly because he would say I don’t cook enough…lol he also said Americans do not know how to cook soup and I wanted to prove him wrong. I am so happy I came across your site. I made this soup with love and determination. He said he did not believe I had made it and that someone must have come over and cooked it…lol he ate the whole bowl with a smile on his face and said that was the best thing I made in the 3 years we’ve been together. He ate soup for 3 days with no complaints he gave me kisses after each bowl and its no surprise that I am now pregnant. Thank you again mama and may jah continue to bless your hands and your heart. Food is truly the way to a mans heart.

    • Fay & Angela

      Hi Adrienne,
      That’s quite a story!! Glad the soup was a success! Congratulations on you bun in the oven!
      Blessings, F&A

  • Tullah

    Tried this soup recipe today. I loved it. Thanks. I like your page. Came across looking for different vegetable soup recipes as i am tired of the same ole same ole. This is a win for me. I will share your page with my friends.