Hearty corn soup is popular in many parts of the Caribbean, including Jamaica, Trinidad and Barbados. This is my take on the Barbadian version inspired by a recipe Paul Carmichael gave me – I love the three different textures of corn. Bajan corn soup often contains pumpkin or sweet potato, which I find a little too sweet with the already deliciously sweet corn, so I’ve swapped it out for potatoes – but feel free to experiment to suit your taste. Like all good soups, Bajan corn soup is even better the next day; add a little water if it’s become too thick after sitting overnight.
Serves 8 as a starter
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