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 
ROUND OUT THIS MEAL WITH ANY OF THE FOLLOWING
• Pan-Fried Snapper with Tomato Salsa (recipe)
• Sarina’s Cranberry Almond Slaw (recipe)
• Raw Vegan Brownies (recipe)
• Fudgy Chocolate Cake ‘Brownies’ (recipe)
• Chocolate Sablés (recipe)
This post was originally published on February 14, 2007. It has been updated 3 times since then.
Watch me make a Vegan version of Trinidad Corn Soup with Cornmeal Dumplings on Episode 8 of “Sweet Han’: Caribbean Cooking with Sarina”
OUT NOW! GLAM BY REQUEST: 30+ Easy Caribbean Recipes – $6.95 USD
A compilation of popular reader requests, the majority of the 30+ recipes in “Glam By Request” have never appeared on TriniGourmet.com.These recipes include:
Aloo Puri (Potato Roti)
Beef Pies
Butter Loaf
Carrot Punch
Coconut Sweetbread
Fizzy Mauby
Floats
Honey Roasted Nuts
Jamaican Escovitch Fish
Lentil Soup
Lime Pepper Jelly
Trinidad Parsad
Trinidad ‘Stew Fish
‘ Tun Cornmeal
Vegan Punch de Creme
And much much more!Beautifully shot, with simple step by step instructions and tips, these recipes have been tested exhaustively to ensure that you get the best possible results time after time. Each chapter also opens with stunning tablescape vignettes, designed to inspire your next dinner party!
Visit GlamByRequest.com to learn more or click below to order!
ORDER TODAY FOR ONLY $6.95 USD!
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!
About Sarina
Passionate foodie, founder of Trinigourmet and Caribbean Lifestyle Maven. Author of "Glam By Request: 30+ Easy Caribbean Recipes"
This month marks the third installment of my “CookALong” series where a prominent (usually) Caribbean personality follows one of my recipes, and sometimes throws in a few of their own This week however I’m shaking things up a bit by ...
Loading ...
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
Thanks AnnaLee! Sorry for not catching this comment earlier
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
My mum in law’s corn soup (still a tradition in our house)uses fresh grated corn as well as pieces of corn, and is seasoned with fresh green seasoning, onions, garlic, pimentos and hot pepper (optional)plus pumpkin and pigtail (for non vegetarians!). Sometimes she would add a little fresh ginger.
takes a little longer than using canned corn, ‘tho!
That sounds amazing Kate!
I especially love the addition of the ginger. I’m sure that added an extra kick to the final result 
itried your corn soup everyone loved it thanks for a beautiful recipie
Thanks so much Cynthia! I’m really glad to hear that
Sorry, I didn’”t get this… had cornmeal dumplins in Trinidad, but was always steamed and with a sauce…I am going to your corn soup with dumplins…yum yum X Querino