Trini Chicken Corn Soup

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Trini Chicken Corn Soup

Yield

10

Author

David Farnum + Fatima Farnum

Ingredients

Trini Chicken Corn Soup

• 8 Cups grated fresh corn
• or 6 cups Cream Style Corn
• 8 ears corn, cut into small rounds(about 1 -1.5 inch) then split into halves
• 16oz dry yellow split peas
• 2 vegetable bouillon diluted in 3 cups hot water
• 2TBSP vegetable oil
• 2TBSP cooking butter
• *6 cloves garlic finely grated
• *1 chopped onion
• *1/2 cup diced celery
• *1/4 cup finely chopped shadow beni (Culantro/Cilantro)
• *1/4 cup finely chopped chives
• *3 TBSP finely chopped thyme
• 3 TBSP geera
• 2 Cups finely diced Pumpkin
• optional
• 3 Cups diced Chicken Breast steasoned 
•  Note - the ingredients with the "*" you will only use half of these to sauté then add the rest in the final stages of the cooking process.

Instructions

1. Boil yellow split peas, this can be done ahead of time.
2. If using chicken, heat oil, add chicken and cook for about 20 mins, when done transfer to a bowl. 
3. heat cooking butter in pan, add onions, celery, pepper, chives, thyme, shadow beni and garlic, cook for 1 min, then add pumpkin and cook for 10 mins. 
4. Add in the dahl(cooked split peas), let bubble for 10 mins, then the stock(bouillon mix/ or if you can get Maggie Chicken mix just strain with the same amount of water and get rid of the noodles), cream style | grated corn, and cut corn. Let the mixture bubble for 20 mins. 
5. At this point you may need to add some ware and adjust salt to taste especially if you use creamed style corn. 
6. Add your dumplings and cooked chicken and continue to bubble on low heat for another 20 mins, then add the rest of your seasonings and cook for 5 mins.
7. After tasting the final pot you can add more of any of the seasonings that you feel necessary. We tend to like a lot of cumin and shadow beni(cilantro) added in the end to give a burst of flavor. This step is totally up to you.

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Looking good.

Tasty looking Dish.