Complexity: Medium

Origin: Trinidad


  • 4 ears corn
  • 2 tins cream style corn
  • 4 cups chicken broth or water
  • 3 chicken bouillon cubes (if using water)
  • 1 cup diced pumpkin
  • 1 medium onion, diced
  • 3 shadon beni leaves, chopped
  • 3 blades chives (scallions), chopped
  • ½ tbsp all purpose seasoning
  • ½ tsp salt
  • ½ tsp black pepper
  • ¼ cup heavy cream
  • 2 – 3 tbsp vegetable oil


  1. Peel and rinse the ears of corn and cut each ear into 4 pieces. Try to remove as many strings as possible. Set aside.
  2. Heat oil over medium heat in a large pot. Add the onion and pumpkin, stirring for a few minutes. Add the ears of corn and the chicken broth/water (bouillon cubes if using water). Bring to a boil and let cook for 10 minutes.
  3. Add the cream style corn, shadon beni, chives, all purpose seasoning, salt and black pepper. Reduce heat. Stir and let simmer for 15 minutes. Remove from heat.
  4. Remove the ears of corn.
  5. In a food processor, puree the mixture in batches. Return to heat and add the cream. Stir to combine. Add the ears of corn. Reheat over a low fire.
  6. Taste and adjust seasonings. Serve hot.