Corn Soup

Its fuuuuureezing outside! And whats one of the best winter warm up foods? Soup of course!

I was craving some corn soup the other day, which i first became au fait with at Trinidad carnival a few years ago. So i whipped up this tasty and fulfilling soup and decided to share the recipe with you all.

Ingredients:

Servings Size

• 
  

• 2 tablespoons vegetable oil
• 2 onions chopped
• garlic seasoning
• 4 carrots diced
• 1/4 cup celery chopped
• 3/4 cup yellow split peas
• 8 cups chicken water
• 1 scotch bonnet pepper left whole
• 1 can coconut milk
• 6 ears corn
• Lawry's Seasoning salt
• Salt (to taste)
• Black pepper
• 4 chicken bullion cubes

 Directions

1. In medium pot boil water with bullion cubes.
2.  Remove the kernels from three ears of corn. Set aside. Slice the remaining ears of corn into thick rounds and set aside.
3. In another large soup pot heat oil, and add onions, carrots, celery, and cook for about 5 mins stirring constantly
4. Add garlic powder, seasoning salt and black pepper and saute until fragrant.
5. Add the kernels and split peas.
6. Once bullion water is boiled and veggies are properly sauted, Combine bullion stock with veggies.
7. Add salt and black pepper to taste.
8. Add the scotch bonnet pepper and coconut milk and corn rounds.
9. Cover the pot and simmer for about an hour until peas are soft.