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There’s a quiet joy in the first pot of soup that ushers in fall. For Sunday Lunch Week 39, I made a rich and creamy corn soup with pigtails, layered with the sweetness of fresh seasonal corn and the savoriness of salted meat simmered in dhal stock.

I filmed my original corn soup years ago, but this time I wanted to revisit it — Trini-style — with the depth and smokiness that pigtails bring. Corn soup is part of our culture, a comforting classic sold around the Savannah after Carnival or shared on rainy evenings when family gathers. Each household has its own version — some light and brothy, others creamy and full-bodied. Mine falls somewhere in between: silky, rich, and earthy with bursts of fresh corn and herbs.

In Trinidad, soup is more than a dish — it’s an act of care. You’ll find it after church, at a roadside stall, or bubbling on a Sunday stove while laughter fills the kitchen. This corn soup with pigtails captures that spirit in every spoonful.

If you’d like the full Sunday cooking story, read Sunday Lunch Week 39: The Ultimate Corn Soup (with Pigtails), where I share all my prep lessons and time-saving tricks.

Why You’ll Love This Corn Soup with Pigtails

Authentic Trinidad flavor with salted pigtails and homemade creamed corn
Creamy, hearty, and deeply satisfying for fall or Carnival season
Easy to make ahead — perfect for family lunch or late-night gatherings
Comforting one-pot dish with real island flavor

Flavor Profile

The flavor is rich yet balanced: sweet corn meets smoky pigtails, tied together with buttery onions, thyme, and the earthy creaminess of dhal. Every spoonful tastes of warmth and island comfort.

Ingredients You Will Need for Trinidad Corn Soup with Pigtails

Here’s what you’ll need to make this rich, comforting Trinidad Corn Soup with Pigtails — each ingredient plays an important role in building layers of flavor, texture, and authenticity.

🥣 For the Soup Base

Salted Pigtails: The heart of the soup — adds smoky, salty richness and depth to the broth.
Dhal (Split Peas): Thickens the soup naturally and gives it body and protein.
Fresh Corn: Sweet and juicy kernels create that signature corn flavor and texture.
Carrots, Pumpkin, Potato & Sweet Potato: Add sweetness, color, and body while helping the soup thicken as it simmers.
Onion, Garlic & Butter (or Oil): Build the savory, aromatic foundation of the dish.
Coconut Milk (Optional): Softens the edges of the soup and adds a velvety, slightly sweet note.
Salt & Black Pepper: Bring balance to the sweetness of the corn and pumpkin.

🌽 For the Creamed Corn

Fresh Corn Kernels: The star of this layer — gives the soup its creamy texture and bright corn flavor.
Onion & Garlic: Add sweetness and savory depth.
Butter & Flour: Form a light roux that gives body to the creamed corn.
Milk & Heavy Cream: Provide richness and that creamy mouthfeel without overpowering the corn.
Thyme & Sugar: Enhance aroma and balance flavors.

🍥 For the Dumplings

Flour, Salt & Water: Simple ingredients that add heartiness and texture — soft yet chewy dumplings that make the soup a full meal.

🌿 For Finishing

Green Seasoning: Brings freshness, brightness, and authentic Trinidadian character.
Fresh Herbs (Parsley, Celery & Bandhania): Stirred in just before serving to lift and freshen the flavors.

Tips for Making the Best Corn Soup with Pigtails

Always pre-boil pigtails to control salt.
Cut vegetables evenly so they cook at the same rate.
Make creamed corn ahead for faster prep.
The soup thickens as it rests — thin with hot water before serving if needed.

How to Clean / Prep

🐖 Pigtails – Rinse well, then pre-boil for 20 minutes to remove excess salt. Drain and rinse again before pressure-cooking with dhal to create the flavorful soup stock.
🌽 Corn-Peel the husks and silk, then cut off the kernels — about 1¼ cups for the soup and 4 cups for the creamed corn. Add one or two stripped cobs to the pot while simmering for extra flavor.
🥕 Vegetables – Wash, peel, and cut pumpkin, carrots, potatoes, and sweet potatoes into small cubes for even cooking. Keep submerged in water if prepping ahead.
🌿 Herbs – Rinse, chop, and store parsley, celery, and bandhania in a covered bowl or bag until ready to finish the soup.

Variations

Vegetarian: Skip pigtails; use vegetable stock.
Spicy Carnival Style: Add a whole Scotch bonnet pepper while simmering.

Serving Suggestions

Serve the corn soup piping hot — just as it is, with a drizzle of your favorite Trinidad hot sauce or a spoonful of pepper on top. Nothing else needed! It’s hearty, creamy, and satisfying enough to stand completely on its own.

Storage & Reheating

Refrigerate up to 3 days or freeze for 1 month (without dumplings). Reheat gently on the stove, adding a bit of water to loosen if needed.

🍲 Trinidad Corn Soup with Pigtails – Recipe Card

Creamy Trinidad corn soup made with fresh seasonal corn, salted pigtails, dhal, and dumplings — a deeply flavorful one-pot meal perfect for fall Sundays or Carnival nights.

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Course: dinner, lunch, Main Course, Soup

Cuisine: Caribbean, Trinidad, Trinidadian

Keyword: corn soup, corn soup trini style, corn soup with pigtails, pigtail and corn soup, trinidad corn soup

Prep Time: 45

Cook Time: 1

Servings: servings

Calories: 507kcal