Join us as we cook Corn Soup and answer your questions!
CORN SOUP RECIPE Ingredients:
Pigtail – 1 lb
AP Flour – 2 cups
Cornmeal – 1 cup
Brown Sugar – 1 tbsp
Salt – 1 tbsp
Black Pepper – 1/2 tsp
Water – 1/2 cup
Pork Smoked Bones – 1 lb
Split Peas – 8 oz
Maggi Veg Soup Seasoning – 4 packs
Coconut Milk Powder – 4 cups
Onion – 1/2 lb (sliced)
Garlic Cloves – 12 (crushed)
Pumpkin – 2 lb (cubed)
Celery – 1 cup (chopped)
Chadon Beni – 1 1/2 cups (chopped)
Chive – 1 cup (chopped)
Fine thyme – 15 sprigs
Whole Hot Pepper – 1
Whole kernel corn- 2 tins
Cream style corn- 2 tins
Corn on the Cob – 8 (1/2” slices)
Carrots – 1 lb (cubed)
Sweet Pepper – 3 cups (diced)
Method:
1. Wash pigtail, add to pot, cover with water and bring to a boil.
2. Once boiling, reduce to a simmer, and allow to cook for 20 minutes.
3. In a bowl, add flour, cornmeal, brown sugar, salt & black pepper.
4. Mix together until all the ingredients is fully incorporated into the flour.
5. Make a well in the middle and slowly add water. You want to knead the dough into a stiff ball (about 5 minutes).
6. Once kneaded, cover with cling-wrap or a damp cloth and allow to rest.
7. Once the timer for pigtail is up, drain off excess water and set aside.
8. Wash smoke bones in water & lime juice or vinegar.
9. Rinse and add to pigtail.
10. Place split peas into a bowl and wash under running water.
11. Add pigtail, smoked bones, split peas, coconut milk, onion, garlic, pumpkin, sweet pepper, 1/2 of your celery, 1/2 of your chadon beni, 1/2 of your chive, fine thyme & whole pepper in your large soup pot and submerge in water.
12. Cover, bring heat to high and allow water to come to a boil.
13. Once boiling, reduce to a simmer and allow split peas to cook until tender (about 20 minutes).
14. Once tender, remove pigtail, smoked bones & whole pepper.
15. Blend remaining ingredients in pot.
16. Return pigtail, smoke bones, whole pepper to pot along with kernel corn, cream style corn, whole corn and carrots, sweet peppers & remaining celery, chadon beni & chive.
17. Add enough hot water to pot to fully submerge corn.
18. Bring to a simmer and allow to cook for 10 minutes, ensuring to stir occasionally.
19. Uncover dumpling, roll into a thin log and cut into bite size pieces.
20. Add to pot and allow to cook (about 10 to 15 minutes).
21. Once cooked, taste soup and add salt if needed.
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