Roast Corn - Corn Soup - Episode 2261

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

vegetable broth

🥗Healthier: chicken broth

💰Cheaper: water + bouillon

Chicken broth enhances flavor without extra cost.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while still providing richness.

corn kernels

🥗Healthier: frozen corn

💰Cheaper: canned corn

Frozen corn is often fresher and more affordable.

Roast corn until charred, then set aside to cool.

In a large green egg or pot, melt butter and add chopped onion, celery, and garlic; cook until fragrant and onion is tender.

Add chopped pumpkin and soaked peas, along with complete seasoning and salt; mix and cook for about 10 minutes.

Add enough water to cover the pumpkin and peas, bring to a simmer, and cook until peas are tender (about 15 minutes).

Puree the mixture until slightly chunky, adding water if it thickens too much.

Add green seasoning, one tin of cream style corn, and coconut milk powder; mix to dissolve.

Add chopped pieces of corn and carrots; bring to a boil and cook for 10 minutes.

Add chopped provisions (dashing and sweet potatoes) and bring to a boil again.

Prepare dumplings by mixing flour, coconut milk powder, and salt; add water to form a firm dough.

Roll the dough into small pieces and place into the soup; cook until dumplings float to the top.

Taste and adjust salt, then finish with a bit of Caribbean Citrus blend.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens