Description
A hearty and spicy soup featuring sweet corn and Caribbean flavors.
Ingredients
Scale
- 4 cups sweet corn kernels (fresh or frozen)
- 4 cups vegetable or chicken broth
- 1 cup coconut milk
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 scotch bonnet pepper, whole (or to taste)
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon dried thyme
- 1/4 cup chopped fresh cilantro
- 1 tablespoon vegetable oil
- Salt and black pepper to taste
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onion and cook until soft, about 5 minutes.
- Add the minced garlic and grated ginger; cook for 1 minute until fragrant.
- Pour in the broth, coconut milk, corn kernels, dried thyme, and the whole scotch bonnet pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- Remove the scotch bonnet pepper carefully before proceeding.
- Use an immersion blender or carefully transfer batches to a regular blender to partially blend the soup until it reaches your desired consistency.
- Return the soup to the pot if blended separately.
- Stir in the fresh cilantro.
- Season with salt and black pepper to your preference.
- Heat through for 2 minutes before serving.
Notes
- If you prefer a smoother soup, blend more thoroughly.
- Do not break the scotch bonnet pepper unless you want intense heat.
- Serve hot.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 12
- Sodium: 450
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 6
- Protein: 7
- Cholesterol: 0
Keywords: Jamaican corn soup, spicy soup, coconut corn soup, Caribbean recipe, vegetable soup