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
No Title
This is my go to recipe, it’s so good. I add Jamaican pimento seeds during the seasoning.
No Title
Absolutely love love love this dish, it’s the best. Even my extremely fussy 11 year old loves it…and that’s saying something!!!
No Title
Tasted so good! Replacements since recommended n/a: green split peas-worked well, Chicken Better Than Bouillon and vegetable stock, other hot peppers. Took a long time to prep but worth it!
No Title
It was delicious I increased the amount of ingredients because I did it for a restaurant came out 👌
No Title
Simply delicious
No Title
love it ,easy to make
No Title
Delicious and I make it all the time now.
No Title
I make it at least once a week
No Title
I love this recipe! I added culantro/shadow Benny and small dumplings also. Delicious. Thank you for sharing.
No Title
Thank you for sharing, this has become one of my favourite go to recipes.