• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Food
  • Travel
  • Work With Me
  • Contact
  • About

nomadic nutritionist

menu icon
go to homepage
  • Food
  • Travel
  • Work With Me
  • Contact
  • About
  • search icon
    Homepage link
    • Food
    • Travel
    • Work With Me
    • Contact
    • About
  • ×

    Home » Food » Simple Chinese Trinidadian Corn Soup

    Published: Oct 12, 2021. This post may contain affiliate links.

    Simple Chinese Trinidadian Corn Soup

    Jump to Recipe Print Recipe

    This simple corn soup recipe is a variation on the Chinese Trini-style corn soup that I grew up with. It's easy to make, is dairy-free and can be made vegan.

    There are 2 styles of Trinidadian corn soup that I grew up with: a spicy, chunky soup with split peas, large cut root vegetables, dumplings & small pieces of corn on the cob, and this simple and easy Trinidadian corn chowder that is often made with creamed corn, corn kernels and chicken. I've made a few adjustments to this recipe over time with the addition of coconut milk and fish sauce, and removing the chicken.

    What kind of corn should you use?

    The main ingredient in this soup is sweet corn. You can use canned creamed corn and corn kernels, frozen corn or fresh corn cut right off the cob.

    If you are using fresh corn cut off the cob:

    1. Cut the corn kernels off the cob and set aside. You want 2 cups of corn.
    2. Using the back of the knife, scrape down the corn cob to get all of the pulp and delicious corn flavour out. Set the cobs aside.
    3. In place of creamed corn, add the pulp plus 1 cup of the corn kernels to a blender with the coconut milk. Pulse a few times to break down the corn.
    4. To get the most corn flavour, you can simmer the cobs in the vegetable or chicken stock for about 10 minutes before continuing with the recipe.

    If you are using frozen corn, follow Step 3 above in place of creamed corn.

    Variations

    This corn soup is often made with chicken and dairy. I've made small adjustments to make this a vegetarian version of the recipe.

    • Chicken - If you want to add chicken to this soup, use boneless and skinless chicken breasts chopped into small pieces and seasoned with salt & pepper, green seasoning or your favourite Chinese seasoning. Brown the chicken in the pot with a bit of oil before adding the rest of the ingredients.
    • Dairy or Non-Dairy - I use coconut milk in this recipe to help thicken and add extra flavour, but you can use cream or leave this step out altogether.
    • Thickener - This soup recipe is often thickened using a corn starch slurry but I leave this step out and instead rely on the creamed corn and coconut milk for consistency. You can use 1 to 2 teaspoons of corn starch mixed into ¼ cup of the stock then streamed into the simmering soup.
    Chinese Trinidadian corn soup in a small blue soup bowl
    Chinese Trinidadian corn soup in a small purple bowl with a spoon

    Trini-Style Chinese Corn Soup

    This simple corn soup recipe is a variation on the Chinese Trini-style corn soup that I grew up with. It's easy to make, is dairy-free and can be made vegan.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Servings 4

    Ingredients
     

    • 1 cup fresh corn kernals (can use frozen or canned corn)
    • 1 cup creamed corn
    • 1 cup vegetable or chicken stock
    • ½ cup full-fat coconut milk
    • 1 stalk green onion (thinly sliced)
    • 1 tsp soy sauce
    • ½ tsp fish sauce
    • 1 tsp toasted sesame oil
    • ½ tsp salt
    • ½ tsp ground black pepper
    • 1 egg, beaten
    • 1 diced jalapeno or hot pepper (optional)

    Instructions
     

    • Add vegetable or chicken stock, creamed corn, corn kernals and coconut milk to a saucepan on medium heat. Bring to a simmer.
    • Stir in seasonings: soy sauce, fish sauce, black pepper, salt and diced jalapeno (if using).
    • Remove from heat and while stirring, stream in the beaten egg to create egg ribbons.
    • Stir in half of the green onions and sesame oil.
    • To serve, top with more green onions. Additional optional toppings: crumbled bacon, toasted sesame seeds.

    Nutrition

    Calories: 185kcalCarbohydrates: 23gProtein: 6gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 43mgSodium: 727mgPotassium: 356mgFiber: 2gSugar: 6gVitamin A: 250IUVitamin C: 11mgCalcium: 20mgIron: 2mg
    Cuisine Caribbean
    Have you tried this recipe?Let us know how it was!

    Chinese-Trinidadian Dishes

    Chinese-style dishes can be found all over Trinidad.

    Chinese immigrants initially arrived in Trinidad in 1806 in one of, if not the first, settlement of Chinese people in the Caribbean. This was an experiment intended to create a labour source in the newly acquired British colony. Read more at The National Library and Information System Authority.

    « How to make Ghee at home
    Crunchy Air Fryer Channa (Chickpeas) »

    Sharing is caring!

    • Share
    • Tweet
    • LinkedIn

    Reader Interactions

    Thanks for stopping by! I'd love to hear from you. Leave a question or comment below. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Hema! I'm a Toronto-based nutritionist, workshop facilitator, wellness educator, speaker and part-time traveler. Join me to learn simple recipes, be introduced to new foods and food experiences.

    More about me →

    Recipes you might like

    • Chia Gel for Puddings and Smoothies
    • Crunchy Air Fryer Channa (Chickpeas)
    • How to make Ghee at home
    • Green Seasoning: Caribbean Marinade for Meat, Poultry & Seafood

    Food & Travel

    • Quebec City Walking Food Tours
    • A Francesinha in Porto, Portugal
    • Cooking Ajiaco in Bogota, Colombia Part 2
    • Food Tour in Bogota, Colombia (Part 1)

    Are you looking for something specific?

    Footer

    ↑ back to top

    About

    • About
    • Contact
    • Disclosure
    • Disclaimer
    • Privacy Policy

    Social

    • Instagram
    • Facebook
    • Pinterest

    Work With Me

    • Work With Me
    • Nutrition & Wellness Workshops
    • Speaking Engagements

    Copyright © 2022 Nomadic Nutritionist

    • Pin It
    • Share
    • Tweet
    • Share
    • Email