Jamaican Corn Chowder

carribean chowder


  • 1 tbsp flavourless oil (vegetable, sunflower, culinary coconut etc.)
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp cayenne pepper
  • 200g yellow split peas, rinsed well
  • 1 litre vegetable stock (we use Marigold)
  • 400ml can coconut milk
  • 1 Scotch bonnet chilli
  • 2 fresh sprigs of thyme
  • 1 cob of fresh corn, cut into slices
  • 200g potatoes, diced
  • 200g carrot or sweet potato cut in large chunks
  • 200g frozen sweetcorn
  • 2 red peppers, diced
  • Spring onion, sliced to garnish


  1. Heat oil in pan and fry the onion and garlic til soft for 10 minutes. Turn up heat and add cayenne pepper and cook out for a further 2 minutes. Add yellow split peas and vegetable stock and bring to the boil. Simmer for 30 minutes.
  2. Add the coconut milk, scotch bonnet chilli, thyme, potato, carrot/sweet potato and sweetcorn slices. Add salt and pepper and simmer for 15 minutes.
  3. Add frozen sweetcorn and red pepper and cook out for an additional 3 minutes.
  4. Remove the chilli, sweetcorn slices and thyme. Blend soup using stick blender to your desired consistency. Add the sweetcorn slices, thyme and chilli back in.
  5. Check seasoning, heat through and serve with spring onion garnish.
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