Jamaican spiced corn soup

Table of contents

Jamaican Spiced Corn Soup

Experience the vibrant flavors of the Caribbean with this Jamaican Spiced Corn Soup. This dish combines sweet corn with a medley of spices, creating a comforting and aromatic soup that’s perfect for any occasion. The addition of coconut milk adds a creamy texture, while the spices provide a warm, inviting heat that makes this soup truly special.

Serving Size and Yield

Serves approximately 4-6 people.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon ground allspice
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (adjust to taste)
4 cups fresh or frozen corn kernels
4 cups vegetable broth
1 can (14 oz) coconut milk
Salt and pepper to taste
2 green onions, sliced (for garnish)
Fresh cilantro, chopped (for garnish)

Instructions

Heat the olive oil in a large pot over medium heat.
Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.
Stir in the ground allspice, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
Add the corn kernels and stir to coat them with the spices.
Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for 15 minutes.
Blend the soup using an immersion blender until smooth, or leave some corn kernels whole for texture.
Stir in the coconut milk and season with salt and pepper to taste. Simmer for another 5 minutes.
Serve hot, garnished with sliced green onions and chopped cilantro.

Additional Notes

For a heartier soup, add diced potatoes or carrots along with the corn. If you prefer a milder soup, reduce the amount of cayenne pepper. This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.