Jamaican Corn Soup

Name: Jamaican Corn Soup
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8 servings
Cuisine: Jamaican
Ingredients: 4 ears fresh corn, cut into rounds; 1 lb yellow yam, peeled and cubed; 1 cup coconut milk; 6 cups chicken broth; 1 Scotch bonnet pepper, whole; 4 sprigs fresh thyme; 1 large onion, diced; 3 cloves garlic, minced; 1 cup all-purpose flour (for dumplings); 1/4 cup water (for dumplings); 2 scallions, chopped; Salt and black pepper to taste

⏱ Prep Time 1 hour 30 minutes

📈 Difficulty Medium

👥 Servings

A thick, hearty Jamaican soup made with fresh corn, yellow yam, dumplings, and coconut milk, seasoned with Scotch bonnet pepper and thyme.

Nutrition & Info

Protein 18.8g

Carbs 30.9g

Fat 17.2g

Protein Carbs Fat

Ingredients

4 ears fresh corn, cut into rounds
1 lb yellow yam, peeled and cubed
1 cup coconut milk
6 cups chicken broth
1 Scotch bonnet pepper, whole
4 sprigs fresh thyme
1 large onion, diced
3 cloves garlic, minced
1 cup all-purpose flour (for dumplings)
1/4 cup water (for dumplings)
2 scallions, chopped
Salt and black pepper to taste

Instructions

1
Bring the chicken broth to a boil in a large pot, add the corn rounds, cubed yellow yam, whole Scotch bonnet pepper, and thyme sprigs, then reduce heat and simmer for 20 minutes.
2
While the soup simmers, make the dumplings (spinners) by mixing flour with water and a pinch of salt, then rolling small pieces between your palms to form thin, elongated shapes.
3
Add the dumplings to the simmering soup one at a time, along with the diced onion and garlic, and cook for another 15 minutes until the dumplings float and the yam is tender.
4
Pour in the coconut milk, stir well, and continue simmering for 10 more minutes until the soup thickens naturally and all the flavors have melded together beautifully.
5
Remove the whole Scotch bonnet pepper and thyme sprigs, adjust seasoning with salt and pepper, and serve hot garnished with chopped scallions.

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Did You Know?

Jamaican corn soup is traditionally served on rainy days and Saturday evenings, and street vendors across Kingston sell it from large pots on pushcarts well into the late night hours.