Trinidadian Corn Soup Recipe: A Caribbean Classic That Warms the Soul

There are few dishes that capture the heart and soul of Caribbean street food like Trinidadian Corn Soup. Rich, hearty, slightly spicy, and loaded with wholesome ingredients, this vibrant soup is a staple in Trinidad and Tobago—especially after a late-night lime (party), a day at the beach, or during Carnival festivities. Its bold flavors, creamy texture, and satisfying chunks of corn and vegetables make it the perfect comfort food any time of year.

Whether you’re exploring Caribbean cuisine for the first time or recreating flavors from home, this Trinidadian Corn Soup recipe is as authentic as it gets. Made in large batches and brimming with flavor, it’s ideal for feeding a crowd or enjoying over a few cozy meals.

Who Is This Recipe For?

This recipe is perfect for:

• Fans of Caribbean cuisine looking to enjoy a traditional, street-style soup

• Vegetarians who crave hearty, filling meals (this recipe is meat-free!)

• Meal preppers and large families who appreciate a bulk cook with tons of flavor

• Soup lovers seeking something new, spicy, and deeply comforting

• Anyone wanting a one-pot meal that is nutritious, budget-friendly, and packed with vegetables

This recipe is great for weeknight dinners, potlucks, rainy day comfort, and, of course, for impressing guests with a touch of island flair.

Why You’ll Love This Trinidadian Corn Soup

Trinidadian Corn Soup is beloved for its depth of flavor, creamy texture, and spicy kick. The combination of split peas, fresh vegetables, coconut milk, and corn (both fresh and canned) creates a silky, slightly sweet, and savory soup base. The use of chadon beni (culantro), chive, and celery brings in that quintessential Caribbean herbaceousness, while the optional scotch bonnet adds just the right amount of heat.

This version is true to tradition but easily adaptable for any kitchen, whether you’re in Port of Spain or Portland.

Ingredients List

Here’s everything you need to make a large batch of authentic Trinidadian Corn Soup:

• 1 liter water (for boiling split peas)

• 800 grams split peas

• 10 liters water (for the soup base)

• 270 grams soup seasoning (Trini-style seasoning mix, typically includes onion, garlic, thyme, and other herbs/spices)

• 12 whole corn, cut into 1-inch pieces

• 6 carrots, diced

• 2 lbs pumpkin, diced

• 2 cups sweet pepper, diced

• 1 whole scotch bonnet pepper (optional, for heat)

• 2 cups coconut milk

• 3 tins whole kernel corn

• 3 tins cream-style corn

• 2 bundles celery, finely chopped

• 1 bundle chive, finely chopped

• 2 bundles chadon beni (culantro), finely chopped

• Salt to taste

Equipment Needed

To successfully prepare this recipe, you’ll need:

• 50-quart stock pot (or the largest pot you own)

• Medium pot (for boiling split peas)

• Wooden spoon or ladle

• Sharp knife

• Cutting board

• Measuring cups and spoons

• Blender, immersion blender, or potato masher (for puréeing split peas)

• Colander (for washing peas and herbs)

How to Make Trinidadian Corn Soup: Step-by-Step Method

Step 1: Prep the Split Peas

Wash split peas thoroughly in cold water. Place them in a medium pot with 1 liter (or 1 quart) of water and a dash of salt. Simmer over low to medium heat for 30 minutes until softened.

Once cooked, purée the peas using a handheld pulser or mash them with the back of a spoon to form a thick paste. Set aside.

Step 2: Start the Soup Base

In your 50-quart pot, add 10 liters of water and bring it to a rolling boil over high heat. Once boiling, reduce the heat to medium.

Add soup seasoning and cut corn pieces. Let cook for 10 minutes to begin developing flavor.

Step 3: Add Vegetables and Spices

Reduce the heat to low. Stir in carrots, pumpkin, sweet peppers, and the whole scotch bonnet pepper (do not cut it unless you want it very spicy). Cook for another 10 minutes.

Step 4: Add Creaminess

Add the coconut milk, whole kernel corn, and cream-style corn. Stir well and let the mixture simmer for 15 minutes, allowing the pumpkin to soften and contribute to the creamy texture.

Step 5: Finish with Flavor

Add the split peas purée along with finely chopped celery, chive, and chadon beni. Stir to combine and let everything simmer for another 15 minutes over low heat. The soup should be thick, fragrant, and rich in color.

Taste and adjust salt to your liking before serving.

Recipe Tips and Shortcuts

• Use canned split peas to cut down on cooking time. Just blend and add straight to the pot.

• Soup seasoning hack: Use pre-blended Caribbean green seasoning available in international stores if you’re short on time.

• Chadon beni substitute: If unavailable, use cilantro, though the flavor is slightly different.

• Make it spicier: Slice the scotch bonnet or add pepper sauce to individual bowls.

• No cream-style corn? Blend some whole kernel corn with a little coconut milk as a DIY substitute.

Storage and Reheating Instructions

Storage:
Allow the soup to cool completely before storing in airtight containers. It can be kept in the refrigerator for up to 5 days.

Freezing:
Freeze in freezer-safe containers or bags for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating:
Gently reheat on the stovetop over medium-low heat, stirring occasionally. Add a splash of water or coconut milk if it thickens too much in the fridge.

Food and Drink Pairings

Perfect Pairings:

• Fried bake or dumplings: Add pieces directly into the soup or serve on the side.

• Roti or sada bread: Perfect for dipping.

• Grilled shrimp or fish: Serve on the side for a non-vegetarian upgrade.

• Tamarind chutney or pepper sauce: Add a spoonful for a tangy/spicy boost.

Drinks:

• Sorrel or mauby – Traditional Trini drinks

• Cold coconut water

• Fresh lime juice or lemonade

• Tropical fruit punch

Frequently Asked Questions (FAQ)

Is this soup vegan?

Yes! This recipe is 100% plant-based and vegan-friendly.

Can I make this soup in a smaller batch?

Absolutely. Just divide all ingredients by half or even quarter the recipe if you’re cooking for 2–4 people.

How spicy is this soup?

Mild, unless the scotch bonnet is cut or pierced. Leaving it whole infuses flavor without overpowering heat.

Can I add meat to this soup?

Yes! Stew beef, chicken, or pigtail are popular Trinidadian additions. Cook meat separately and add in with the soup seasoning.

What is chadon beni?

Chadon beni, also known as culantro, is a pungent herb native to the Caribbean. It’s stronger than cilantro and is key in Trini cooking.

Final Thoughts

Trinidadian Corn Soup is more than just a recipe—it’s a celebration of flavor, culture, and comfort. Whether you’re feeding a crowd at a festival or simply warming up on a chilly evening, this soup brings the vibrant essence of the Caribbean straight to your bowl.

It’s filling, flavorful, and endlessly customizable. Plus, it’s naturally gluten-free, dairy-free, and vegan, making it accessible to almost everyone.