Austin Chang Kitchen

Island Pride Creamy Corn Soup

Island Pride Creamy Corn Soup


1 can Island Pride Cream Style Corn
1 can Island Pride Whole Kernel Corn
1 sachet Island Pride Coconut Cream Powder
3 tbsp Island Pride Soybean Oil
½ cup split peas
½ cup pumpkin
2 cups water or stock
1 ½ cups sweet potato
1 cup potato
¾ cup carrot, diced
1 tbsp green seasoning
6 pimentos, minced
1 onion
6 garlic cloves

Flour Dumplings
2 cups all purpose flour
1 tsp salt
1 tbsp brown sugar
¾ cup water to knead

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Step 1

Boil split peas and pumpkin in water until soft and then blend together in a blender until smooth.

Step 2

In the large pot, heat oil and sauté onions, garlic, carrots, and pimentos, until softened.

Step 3

Stir in green seasoning and cook for another minute, flavoring the oil.

Step 4

Add diced potatoes and sweet potatoes to the pot. Reduce heat to medium low, cover and cook until potatoes are cooked but firm.

Step 5

Add split pea and pumpkin mixture, coconut milk, whole kernel corn and cream style corn. Stir on high heat for 10 minutes

Step 6

In a bowl, combine flour, salt and sugar. Gradually add water and knead to form a dough. Shape dumplings and add to pot. Season with salt and pepper to taste.

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