I cannot remember how many times, after landing at Piarco International Airport in Port of Spain, we used to go straight to the Savannah to get a cup of corn soup from a vendor. Sometimes we would eat the soup right there, other times; I would take it to the hotel room and relish it while watching Trini tv. How I miss those golden days!
My version of this corn soup is reminiscent of that Trinidadian corn soup, but being the carnivore that I am, this one has chicken in it. The list of ingredients is also shorter, so it is easy to make any day of the week.
- 1.5 – 2 lbs chicken drumettes or cut up chicken wings
- 1 1/4 cups yellow split peas
- 5 cups water (adjust as necessary)
- ½ cup green seasoning
- 1 large onion (chopped)
- 2-3 cups chicken stock
- 1 can unsweetened coconut milk
- 2 carrots (cut into chunks)
- 4-6 ears of corn (each ear cut in 3 pieces)
- 1 can creamed corn (optional)
- Salt and pepper to taste
- Chopped cilantro to garnish
The nice thing to do first is to sauté the onions and the chicken until they turn golden-brown, but I don’t have time for that. Just chuck everything in a big pot, give it a good mix, make sure that all the ingredients are covered in liquid, bring to a boil and then simmer for about one hour.
Make sure that you keep stirring the soup as the split peas will get thicker and may stick to the bottom of the pot. Adjust the seasoning at the end and serve garnished with chopped cilantro.
Below is a video of a Trinidadian version of the soup