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Jamaican Corn Soup

Recipes

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This Jamaican soup is absolutely delicious. Sweet potato and coconut milk make a silky base, fresh corn and red potato add body, and thyme, cayenne, and scotch bonnet bring gentle heat and herbal depth. You blend half of it at the end, which gives the soup a velvety body while keeping the rustic texture of the vegetables.

On our Bubbles & Bites: Colors of the Caribbean menu, we pour it alongside Ultra Brut — our driest sparkling, made in the méthode traditionnelle from estate-grown Chardonnay and Pinot Noir and aged on the lees. The wine's acidity cuts cleanly through the coconut milk and the minerality picks up the earthiness of the sweet potato and thyme.

Make it at home this week and raise a glass of Ultra Brut, or join us at the winery for the full Colors of the Caribbean experience — four savory bites and one sweet, each paired with one of our top-rated sparkling wines.

Can be served warm or chilled.

Ingredients

  • 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

Instructions

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.