Corn Soup


Corn Soup

Corn Soup


Cook Time: 1 hour
Total Time: 1 hour
4 from 2 votes


  • 2 salted pigtail cut into 1 inch pieces
  • ½ cup split peas
  • 8 cups water
  • 3 ears corn, cut into 2 inch pieces
  • 1 onion, chopped
  • 3 cloves garlic, crushed
  • 10 sprigs thyme
  • 1 bay leaf
  • 3 scallion, chopped
  • 1 wiri wiri pepper
  • 3 oz coconut cream
  • 2 chicken bouillons
  • 1 tsp salt
  • 1/2 tsp black pepper
  • ¾ cup Flour
  • ½ tsp sugar
  • ¼ tsp salt
  • ½ tsp baking powder
  • 1 tbsp margarine
  • 3 tbsp + 1 tsp milk


  • To make the soup: Boil pigtail in water, for 10 minutes to remove excess salt.  Repeat process with fresh water, strain and set aside.
  • In a large pot over medium heat, place pigtail, split peas, onion, thyme, pepper, garlic, bay leaf and water and bring to a boil.
  • Cook until peas are tender and easily crushed when pressed between the fingers.
  • Next add corn, scallion, bouillon, black pepper, coconut cream and salt and cook for about 15 minutes.  Add dumpling and cover soup. Reduce to a simmer and for 10 minutes, the dumplings will float to the top when done. Remove from heat.
  • To make the dumpling: Place flour in a bowl with salt, sugar and baking powder then mix to combine. Using a fork, cut margarine into flour until it resembles coarse cornmeal. Add 1 tsp chopped parsley and milk; using your hands mix to form dough. Roll dough into a log, and then cut into 1 inch pieces. Roll between palms to form the dumplings. Add to soup last 5 minutes of cooking.


Cuisine: Guyanese
Author: Jehan Powell