Smoked Turkey Corn Soup

A thick and hearty soup made in traditional Caribbean style, this warming soup is bright in color and flavor! It combines exciting ingredients and textures to develop a smoked turkey corn soup that you’ll certainly be adding to your repertoire. Turkey neck is an inexpensive ingredient that provides such deep flavor and body to this recipe. If unavailable, try using smoked turkey wings or smoked turkey legs. Also, feel free to add any other veggies you have available, as almost anything will work well with this dish! Finish the cooking with the addition of light and fluffy dumplings. By cooking the dumplings inside the broth, they take on the flavor and become deliciously moist.

Helpful Tips

• This soup recipe works amazingly with almost any ingredients, sometimes I’ll add noodles or ripe plantains, so use what you have available.

• When seasoning the soup, add a small amount of salt then taste. Adjust the salt level to your own liking, remember that you can always add but can not take away.

• Chop the vegetables into even-sized medium pieces so that they all take the same amount of time to cook.

• All of the ingredients can be added at the same time. The dumplings which will be added once the vegetables have softened.

• Replace the water with chicken broth if you’d prefer, I choose to use water as I also use chicken cubes or chicken bouillon.

• Soak the peas overnight as they will cook much quicker and more evenly. I recommend a pressure cooker for the peas and the smoked turkey neck.