Jamaican Corn Soup is a comforting, flavorful, and satisfying dish. A perfect blend of tender corn, vegetables, and warm spices, Jamaican Corn Soup is a hearty experience that captures the essence of Caribbean cooking. Whether it’s your first time or 100th, this a soul-warming soup that is bound to be thoroughly enjoyed. Explore why it’s a must-try dish, its rich cultural significance, and some tips on how to make it your own.

What is Jamaican Corn Soup?

Jamaican Corn Soup is a classic comfort food in Jamaica. Typically served as a warm, starter or a filling meal, this soup has a slightly creamy, thickened base that makes it oh-so comforting. While its origins are rooted in traditional Jamaican cooking, it is often made with coconut milk for added richness and topped with fresh herbs for that extra burst of flavor.

This soup is versatile enough to enjoy year-round. Its balance of sweetness from the corn and spice from offers a truly unique, satisfying flavor profile that’s perfect for anyone who loves bold flavor.

Why You’ll Love Jamaican Corn Soup

Whether you’re cooking it up for a cozy meal at home or serving it for a special gathering, here’s why this dish is a must-try:

Hearty and Filling: With its combination of sweet corn, potatoes, celery, and hearty seasonings, Jamaican Corn Soup is both nourishing and satisfying.
Packed with Flavor: The rich, savory broth combined with the slight heat from Scotch bonnet peppers and a touch of allspice creates a bold, comforting flavor that’s hard to beat. The coconut milk (if you choose to add it—highly recommended!) adds a creamy texture and tropical twist that complements the soup’s natural sweetness.
Great for All Diets: This soup can be made vegan by simply using vegetable broth and omitting the butter or adding in your favorite protein (like shredded chicken) to make it heartier. It’s the kind of recipe that adapts to all tastes! (Which we loveeee here).

Tips for Preparing

The simplicity and the quality of ingredients are key to get that perfect, creamy consistency with just the right balance of sweetness and spice, here are a few tips:

Use Fresh Corn (When Possible): The texture and flavor of fresh corn is hard to beat. The natural sweetness of fresh corn will infuse the soup.
Get the Spices Right: The combination of thyme, oregano, allspice, and Scotch bonnet pepper adds a distinctive Caribbean flavor. For a mild version, leave out the Scotch bonnet pepper or use it whole and remove it before serving. The goal is to infuse the soup with just the right amount of heat and aromatics for its distinct flavor.
Allow It to Simmer: Simmer slow. This allows all the ingredients to come together and let the flavors develop, creating a richer, fuller taste. Patience is key, so resist the urge to rush it—good things come to those who wait!

Jamaican Corn Soup is a must-try dish with its deliciously savory broth, tender vegetables, and sweet corn kernels. This soup is an easy-to-make yet flavorful Caribbean classic. Whether you’re serving it as a starter or a full meal enjoy the comforting taste of Jamaica in every spoonful!

From my table to yours,

Print Recipe

Jamaican Corn Soup

With a combination of corn, tender vegetables, and a touch of coconut milk, this Jamaican Corn Soup is as satisfying as it is flavorful.

Total Time45

Course: Main Course

Cuisine: Caribbean, Jamaican

Keyword: Corn Soup, Jamaican Corn Soup, Jamaican Soup

Servings: 4 servings

Author: Dey | Touching Tables

Ingredients

2 cups corn kernels fresh or frozen
1 potato peeled and diced
1 medium onion chopped
1 stalk scallion (green onion), chopped
1 green bell pepper chopped
2 sticks celery chopped
2 cloves garlic minced
1 Scotch bonnet pepper optional, for heat, whole with stem
1 teaspoon thyme
1 teaspoon oregano
1/4 teaspoon allspice
1 tablespoon olive oil
4 cups broth or water
1/2 cup coconut milk
1/4 cup cornmeal optional, for thickening
salt to taste

Instructions

Prepare the Vegetables:

Begin by washing and preparing vegetables.
Peel and dice the potato, chop the celery, onion, scallion, and bell pepper, and mince the garlic.
If you’re using fresh corn, cut the kernels off the cob.

Cook:

In a large pot, heat the olive oil over medium heat.
Add the onion, scallion, bell pepper, and garlic. Sauté for 2-3 minutes until the vegetables are softened.

Add:

Pour in the broth (or water), followed by the corn kernels, diced potato, chopped celery, seasonings, and Scotch bonnet pepper (if using).
Bring the mixture to a boil.

Simmer the Soup:

Reduce the heat to low and let the soup simmer for 20-25 minutes until the vegetables are tender.

Thicken:

Gradually add the cornmeal to the soup while stirring constantly to prevent lumps.
Allow the soup to simmer for another 5-10 minutes to thicken.
Stir in the coconut milk and let the soup simmer for an additional 5 minutes.

Adjust:

Taste the soup and adjust the seasoning as necessary.
If you prefer a spicier soup, puncture the Scotch bonnet pepper with a knife to release more heat or remove it entirely.

Serve:

Ladle the soup into bowls and serve hot, with some freshly chopped parsley or scallion on top for a touch of freshness.
Enjoy with a slice of warm bread or crackers.

Notes

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