Corn Soup

Photo by Rosemary Parkinson

Summer/Fall 2006

  • 6 cans whole kernel corn
  • 6 cans of creamed corn
  • 10 ears of fresh corn, cut in 3-inch rounds
  • 3 cloves garlic, finely chopped
  • 3 onions, finely chopped
  • 2 sprigs of chives, finely chopped
  • 1 sprig of fresh thyme, finely chopped
  • 1 sprig of fresh basil, finely chopped
  • 1 hot pepper, seeded and finely chopped
  • 1 piece of pig's tail
  • Salt and pepper to taste
  • 6 cups water
  • 1 tablespoon yellow cooking butter

Direction

Place ingredients in a large pot, bring to a boil then simmer for about an hour, until the corn and other ingredients are soft and creamy. Serve steaming hot.

-By Rosemary Parkinson

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