This savory corn soup is made with fresh corn kernels, sliced corn, home made cream-style corn and a flavorful base using split peas, potatoes, sweet potatoes, pumpkin and fresh seasoning.
To make split peas stock, add water to a stock pot over medium heat, pour in washed split peas and whatever meat if using. Boil until meat is cooked and dhal is a smooth consistency. Can be made ahead. If using salted meat, rinse off the salt and boil under cooked but still firm. You may need to repeat if it is still salty. Once done you can add it to the split peas or add in step 4 below.
Heat oil in a large pot over medium heat. Add onion and hot pepper and cook for 1 minute until translucent.
Stir in 4 tbs green seasoning and cook for 1 minute.
Add cubed potatoes, sweet potatoes, carrot, pumpkin and stir to combine. Reduce heat to medium low, cover and cook for 7-10 minutes or until potatoes are cooked but firm.
Add dhal stock, coconut milk and cream style corn. Raise heat to high and bring to a boil. Cook for 10 minutes, stirring frequently to prevent sticking.
Stir in whole chopped corn and corn kernels, ½ finishing herbs, 2 tbs green seasoning, thyme, hot pepper, all-purpose seasoning, about 4 cups of hot water(or more or less according to your preference) and salt if required. Raise heat to high to bring to a boil, then immediately reduce it to low and simmer while you quickly prepare the dumplings (or make ahead).
Meanwhile, in a bowl, add 2 cups flour, 1 tsp salt and 1 tbs sugar and mix to combine. Gradually add water and knead to form a firm dough, about 3 minutes. Shape dumplings and add to the pot. Wait 1 minute, then stir to combine. Add more water or stock if too thick, finishing herbs and salt, if required.
Bring to a boil, reduce heat to a simmer and cook for 10-15 minutes more.
Video
Notes
Calories calculated without meat. I used about 6-8 ears of corn in the video to make the fresh corn kernels, cream style corn from scratch and 2 sliced corn.