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

nomadic nutritionist

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

    Home » Recipes » 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.

    Chinese Trinidadian corn soup in a brown soup bowl topped with scallions

    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.

    Table of contents

    • What kind of corn should you use?
    • Soup Variations
    • How to serve this soup
    • Is this a traditional recipe?
    • Chinese-Trinidadian Dishes

    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.

    I love making this soup with sweet summer-fresh corn. It's a simple and delicious recipe that allows the corn flavour to really shine!

    Fresh ears of corn on the cob in the husk. One cob has some of the husk pulled back to reveal the corn.

    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.
    Fresh corn kernels just cut off the cob on a sheet tray. The empty corn cobs are at the top of the picture A red knife sits in the pile of corn,
    Fresh corn kernels just cut off the cob. A red knife sits in the pile of corn,

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

    Soup Variations

    This corn soup is often made with chicken and milk. 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.
    • Bacon or Ham - Bacon or Ham can be added to this soup. Much like chicken, you'll want to cook diced bacon or ham in the pot first 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 milk or cream if you prefer.
    • Thickener - This soup recipe is often thickened using a corn starch slurry (use a 1:1 ratio of corn starch and cold water) but I leave this step out and instead rely on the creamed corn and coconut milk for consistency. You can use 2 teaspoons of corn starch mixed into 2 teaspoons of cold water mixed together then streamed into the simmering soup to thicken if you want a slightly thicker soup.
    • Make it vegan - This soup contains an egg and fish sauce but those can be left out.

    How to serve this soup

    This corn soup is really great served with some crusty bread or a savoury scone for a light lunch, or served as a starter.

    Is this a traditional recipe?

    This is a soup that I grew up eating, and have memories of my father making it. I'm sharing the version that I remember eating with a few small twists. It really is a simple and budget-friendly recipe.

    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.

    More Recipes

    • Homemade Granola Butter
    • Lacto-Fermented Carrots (food preservation)
    • Tomatillo Salsa (3 ways)
    • Chia Gel for Puddings and Smoothies

    Sharing is caring!

    • Share
    • Tweet

    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

    • Crunchy Air Fryer Channa (Chickpeas)
    • How to make Ghee at home
    • Green Seasoning: Caribbean Marinade for Meat, Poultry & Seafood
    • Creamy Avocado Cilantro Cream

    Food & Travel

    • Fall Cranberry Harvest in Bala, Ontario
    • Beyond Kensington Food Tour in Toronto
    • Quebec City Walking Food Tours
    • A Francesinha in Porto, Portugal

    Are you looking for something specific?

    Footer

    ↑ back to top

    About

    • About
    • Disclosure
    • Disclaimer
    • Privacy Policy

    Social

    • Instagram
    • Facebook
    • Pinterest

    Work With Me

    • Work With Me
    • Nutrition & Wellness Workshops
    • Contact

    Copyright © 2022 Nomadic Nutritionist

    • Pin It
    • Share
    • Tweet
    • Share
    • Email