Jamaican Corn Soup

• 1 tablespoon olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 liter (about 4 cups) vegetable stock
• ½ cup coconut milk
• 3 cups sweet potato, peeled and cubed
• 2 sprigs fresh thyme
• 3 medium red potatoes, peeled and cubed
• 4 cobs fresh corn (or 4 cups kernels)
• 3 carrots, diced
• 2 red bell peppers, diced
• 1 teaspoon cayenne pepper
• ½ teaspoon black pepper
• 1 teaspoon salt, or to taste
• 1 whole scotch bonnet pepper

Build the base. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 4 to 5 minutes.

Start the broth. Add the vegetable stock, coconut milk, and sweet potato. Bring to a boil over high heat, then lower the heat and simmer gently for 20 to 30 minutes, until the sweet potato is tender.

Prepare the corn. While the broth simmers, cut 2 cobs of corn crosswise into ½-inch "wheels." Shave the kernels from the remaining 2 cobs.

Add the vegetables. Add the red potatoes, carrots, corn (both wheels and kernels), red peppers, and thyme to the pot. Simmer over medium heat for about 20 minutes, until the carrots and potatoes are soft.

Season. Stir in the cayenne, black pepper, and salt. Gently place the whole scotch bonnet on top of the soup — do not break the skin unless you want significant heat.

Finish. Simmer for another 5 to 10 minutes to let the seasonings come together. Remove the scotch bonnet and thyme stems. Let the soup cool slightly, then transfer half to a blender and blend until smooth. Return the blended portion to the pot and stir to combine.

Serve. Ladle into bowls and pour a glass of well-chilled Ultra Brut alongside.

We hope you enjoy this pairing and make the recipe at home this week, or join us at the winery for the full Bubbles & Bites: Colors of the Caribbean experience.