Montserratian Corn Soup is a traditional Montserratian recipe for a classic soup of fresh corn kernels in a coconut milk base with potatoes, onion, garlic and carrots. The full recipe is presented here and I hope you enjoy this classic Montserratian version of: Montserratian Corn Soup.
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Montserratian Corn Soup is a traditional dish from the Caribbean island of Montserrat. This hearty and flavourful soup is perfect for a comforting meal, especially during the cooler months.
Ingredients:
6 ears of fresh corn, husked and with kernels sliced off
1 onion, finely chopped
2 garlic cloves, minced
2 carrots, diced
2 potatoes, peeled and diced
1.5l vegetable stock
250ml coconut milk
oil for frying
Salt and freshly-ground black pepper to taste
Method:
Place a large pan over medium heat. Add a generous glug of oil and use to fry the onion and garlic until softened (about 4 minutes).
Add the carrots, potatoes, and corn kernels, and cook for 5 minutes.
Pour in the vegetable stock and bring to a boil. Reduce heat to a simmer and cook for 45 minutes.
Stir in the coconut milk and season to taste with salt and pepper.
Simmer for an additional 10 minutes, then serve hot, ladled into bowls.
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