Entree: Trinidad and Tobago – Northern Culinary Region – Trini Corn Soup (Hearty spiced Caribbean corn and chicken soup with soft flour-corn dumplings)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 47 min

Total 1 hr 12 min

Ingredients

- 3 tbsp (45 ml) vegetable oil
- 1 lb (454 g) bone-in chicken thighs, about 4 thighs
- 1 medium yellow onion, chopped (about 150 g)
- 2 cloves garlic, minced (about 6 g)
- 1 tsp (5 g) dried thyme or 2 sprigs fresh thyme
- 1 scotch bonnet pepper, whole (leave stem intact for milder heat)
- 6 cups (1.44 L) chicken stock
- 2 cups (330 g) fresh or frozen corn kernels
- 1 medium potato, peeled and diced (about 200 g)
- 2 medium carrots, diced (about 140 g)
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) chopped chadon beni or cilantro (about 8 g)
- 2 tbsp (30 ml) chopped green onion (about 12 g)

Dumplings
- 1/2 cup (60 g) all-purpose flour
- 1/4 cup (30 g) fine yellow cornmeal
- 1 tsp (5 g) baking powder
- 1/2 tsp (2.5 g) salt
- 1/4 cup (60 ml) water (more as needed) or milk

Instructions

1. Heat the vegetable oil in a large heavy pot over medium-high heat. Season the chicken thighs with a pinch of salt and brown them on both sides, about 4 minutes per side. Remove and set aside.
2. Lower heat to medium, add the chopped onion and sauté until translucent, about 4–5 minutes. Add the garlic and thyme and cook 1 minute until fragrant.
3. Return the chicken to the pot, add the chicken stock, whole scotch bonnet pepper, diced potato, and diced carrots. Bring to a boil, then reduce heat to a simmer.
4. Simmer uncovered until the chicken is tender and vegetables are nearly cooked through, about 25–30 minutes.
5. While the soup simmers, make the dumpling dough: combine the flour, cornmeal, baking powder, and salt in a bowl. Add 1/4 cup (60 ml) water and stir until a soft, slightly sticky dough forms; add a little more water if needed. Pinch off pieces about 3/4 inch (2 cm) in diameter to form dumplings.
6. Remove the chicken from the pot. When cool enough to handle, shred the meat from the bones and discard bones and skin. Return shredded chicken to the pot.
7. Stir in the corn kernels and gently drop dumplings into the simmering soup (they will swell). Simmer gently for 10–12 minutes until dumplings are cooked through and corn is tender.
8. Season the soup with salt and pepper to taste. Remove and discard the scotch bonnet pepper for milder heat, or slice and stir in for more heat.
9. Stir in chopped chadon beni (or cilantro) and green onions just before serving. Ladle into bowls and serve hot.