Trinidad Corn Soup

July 3, 2023 ndowd

Step 1

Place 1 cup yellow split peas in a small bowl and pour in room temperature water to cover. Let soak 30 minutes, then drain and set aside.

Step 2

Meanwhile, heat a large Dutch oven or other heavy pot over medium. Cook 5 slices bacon, chopped, stirring occasionally, until browned and beginning to crisp, 7–9 minutes. Spoon off all but about 2 Tbsp. fat from pot; discard excess or save for another use. Add 1 small onion, chopped, 2 scallions, thinly sliced, 4 garlic cloves, finely chopped, 2 medium carrots, peeled, chopped, ½ green bell pepper, ribs and seeds removed, chopped, 1 seasoning pepper (pimiento), finely chopped (if using), 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. freshly ground pepper. Cook, stirring often, until onion is softened and beginning to turn golden, 5–8 minutes. Add 2 plum tomatoes, chopped, ¼ cup green seasoning, and 1 tsp. thyme leaves and stir to coat evenly. Cook, stirring occasionally, until tomatoes burst and break apart and peppers are softened slightly, 7–9 minutes.

Step 3

While vegetables are cooking, blend 1 cup fresh or frozen corn kernels, a pinch of kosher salt, and ¼ cup water in a blender or food processor until texture is similar to creamed corn; set aside.

Step 4

Add 2 cups 1″ cubes peeled kabocha or butternut squash, one 13.5-oz. can unsweetened coconut milk, 3 cups low-sodium chicken broth, 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt and reserved split peas to pot. Bring to a boil, then cover and reduce heat to medium-low. Simmer 20 minutes.

Step 5

While the squash is simmer, make the dumplings if desired, or skip to step 7. Mix 1 cup all-purpose flour and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine. Using your hands, work in 5 Tbsp. water, a tablespoonful at a time, until a firm dough forms. Turn out onto a surface and knead until a smooth ball forms, about 3 minutes. Let rest 10 minutes.

Step 6

Break dough up into 4 equal pieces. Working one at a time, roll each piece on surface with your hands to create a ½”-thick rope. Cut ropes into 1″ pieces. Add dumplings to pot and stir to combine. Re-cover pot and cook until dumplings are mostly tender, 13–17 minutes.

Step 7

Add 2 ears of corn, husked, cut crosswise into 1″-thick rounds and reserved puréed corn to soup; reduce heat to medium and cook until soup is thickened and dumplings are completely tender, 9–11 minutes. Taste soup and season with more salt if needed.