Traditional Trinidad Corn Soup

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Corn soup is a beloved dish in my household, and my kids would choose it over any other Trinidadian soup.

There’s something special about the creamy texture, bold flavors, and satisfying mix of ingredients. Growing up, my Saturdays weren’t complete without my granny’s pot of corn soup. She made it rich, hearty, and full of love, and it’s become a recipe I cherish and recreate for my own family.

One thing that sets Trinidad corn soup apart is its versatility. You can add almost anything to make it your own. In my family, pigtail is a favorite addition, but chicken foot, cow heel, or chicken.

What is Trinidad Corn Soup?

Trinidad corn soup is a flavorful soup of Trinidadian street food culture. Often sold at night markets and festivals, it’s the perfect comfort food after a long day.

At its core, Trinidad corn soup features fresh corn simmered in a creamy broth flavored with coconut milk, and green seasoning.

It’s thickened with split peas and often includes dumplings for an extra layer of heartiness. The result is a soup that’s rich, satisfying, and bursting with tropical flavors.

What Can You Put in Corn Soup?

Pigtail

Salted pigtail is a classic addition to corn soup. Its smoky, salty flavor adds a depth of taste that pairs perfectly with the sweetness of the corn. Boil the pigtail first to reduce its saltiness before adding it to the soup.

Chicken Foot

Chicken foot is another traditional ingredient that adds flavor and texture to the soup. It’s a great option for those who love chewy, collagen-rich bites in their dishes.

Cow Heel

Cow heel, also known as cow foot, is rich in gelatin and makes the soup extra thick. It’s slow-cooked to tender perfection and adds a distinct flavor to the broth.

Chicken

For a more familiar protein, chicken is a fantastic choice. You can use drumsticks, thighs, or even shredded breast meat, chicken absorbs the flavors of the soup.

Vegetarian Option

If you prefer a vegetarian version, leave out the meat and load up on vegetables like carrots, potatoes, pumpkin, and eddoes.

How to Store Corn Soup

Refrigerator: Let the soup cool completely, then transfer it to an airtight container. It will keep for up to 3 days.

Freezer: For longer storage, freeze the soup in portion-sized containers for up to 2 months. Leave some room at the top of the container, as the soup will expand when frozen.

Reheating: Thaw frozen soup in the fridge overnight, then warm it on the stovetop over medium heat. Add a splash of water or coconut milk.

Trinidad Corn Soup Recipe

Ingredients

For the Soup

• 4 fresh corn-on-the-cob, cut into 2-inch pieces
• 1 cup split peas, washed and soaked
• 1 lb salted pigtail (or chicken, cow heel, or chicken foot)
• 2 medium carrots, diced
• 2 medium potatoes, diced
• ½ cup pumpkin, diced
• 2 cups coconut milk
• 6 cups water (or chicken stock)
• ½ cup green seasoning
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 pimento pepper, minced
• 2 sprigs thyme
• 1 whole hot pepper (optional, for spice)
• 2 tbsp olive oil
• 1½ tsp salt (adjust to taste)
• 1 tsp black pepper

For the Dumplings (optional)

1 cup all-purpose flour
½ tsp salt
½ cup water

Directions

Prepare the Pigtail (if using): Boil the salted pigtail in a large pot of water for 20-30 minutes to reduce the saltiness. Drain and set aside.

Cook the Split Peas: In a large soup pot, heat olive oil over medium heat. Sauté the onion, garlic, and pimento pepper until fragrant (about 2 minutes). Add the soaked split peas, thyme, and water (or chicken stock). Bring to a boil, then reduce the heat to a simmer. Cook for 20 minutes until the peas begin to soften.

Build the Soup Base: Stir in the green seasoning, coconut milk, and diced vegetables (carrots, potatoes, and pumpkin). Add the pigtail (or chosen protein) and corn-on-the-cob pieces. Season with salt and black pepper.

Add Dumplings (if using): In a small bowl, mix the flour, salt, and water to form a soft dough. Roll into small balls or strips and drop them into the simmering soup.

Simmer and Finish: Add the whole hot pepper to the pot (if you want spice) and simmer for 30-40 minutes until the split peas are fully cooked, the soup thickens, and the vegetables are tender. Remove the hot pepper before serving if you prefer a milder soup.

Serve: Ladle the soup into bowls, each serving includes a piece of corn, meat, and dumplings if added. Enjoy it warm with family and friends!

My children adore corn soup for its creamy texture and sweet, tender corn pieces. They even love the dumplings, which they call “fluffy clouds.” It’s become a weekly tradition in our home, and every time I make it, I’m reminded of Saturdays at my granny’s house.

More Caribbean Soup Ideas

• Caribbean Chicken Foot Soup Recipe
• A Caribbean Bull Foot/ Cow Heel Soup Recipe
• A Comforting Caribbean Pigeon Peas Soup Recipe
• The Easiest Tasty Jamaican Conch Soup Recipe