Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

Extremely popular at Carnival time. It can be bought piping hot from street vendors and is served at most carnival fêtes. West Indian corn is more starchy and less sweet than the North American variety but I don't imagine that other varieties of corn would detract from the flavour of this dish. Goes a lot faster if done in a pressure coooker. For the dumplings refer to Flour Dumplings (Sinkers/Spinners)

Ingredients Nutrition


  1. In a large soup pot heat oil.
  2. Add the onions and garlic and saute until fragrant.
  3. Add the potatoes, carrots, celery, thyme and pimento peppers and cook for about 5 mins stirring constantly.
  4. Add the split peas and stock.
  5. Add salt and black pepper to taste.
  6. Add the scotch bonnet pepper and if using the coconnut milk.
  7. Cover the pot and simmer for about an hour until peas are soft.
  8. Use an immersion or ordinary blender and puree soup to a thick and creamy consistency and return to the pot.
  9. Add corn and dumplings and cook for a further 20 minutes until corn is cooked and the dumplings float to the surface.
  10. Add culantro, remove from the heat, taste and adjust seasonings.
  11. If soup is too thick at any time, add water.
Most Helpful

5 5

I have been looking for a recipe like this for years! I love Trinidadian food and corn soup is one of my favorites...this was a great basic recipe which we changed a little based on ingredients on hand and personal taste, and it came out great. My husband (who is Trinidadian) loved it and said all we are missing is the white Styrofoam cups to serve it in ;-)

5 5

I made this and it was the best tasting thing I ever made. I am a Trinidadian so I know what it's supposed to taste like and it did!!!!!! I was shocked. Thank you so much. The only thing I didn't do was puree and sprinkle with the culantro at the end. I like my soup chunky. 5 stars

5 5

Delicious. I added red chili paste to make it more spicy.