Joel makes this twist on traditional corn soup for multi-talented soca star and radio personality Jaiga
2 oz butter
1 tbsp oil
2 medium onions, peeled and chopped
4 cans whole kernel corn, drained
1 cup diced pumpkin
2 pimento peppers, seeded and chopped
4 – 5 blades shadon beni
3 – 4 stems of chive, chopped
4 cups (32 oz) chicken broth
2 – 3 cups water
Few dashes Worcestershire sauce
1 cup heavy whipping cream
1 tsp salt
¼ teaspoon black pepper
1 tsp all purpose seasoning
Few dashes pepper sauce
¼ cup chopped chives for garnish
Heat the oil and butter in a large pot over medium high heat.
Add onions and sauté for 1 – 2 mins or until translucent. Stir in the pumpkin and pimento peppers and continue to cook for 1 –2 minutes stirring occasionally.
Add the corn, shadon beni, chives, all purpose seasoning, Worcestershire sauce, pepper sauce, salt and black pepper. Mix well.
Stir in broth and water and allow to cook for 15 -20 minutes. If the liquid reduces too much, add some water.
Transfer corn mixture to a blender or a food processor in batches: process until smooth. Place back in the pot and return to the stove over a low heat. Add in cream and stir well. Taste and adjust seasoning if necessary.
Serve hot in small bowls …… you can garnish with a few extra chopped chives and thin slices of boiled corn.