Smoked Turkey Corn Soup

A thick and hearty soup made in traditional Caribbean style, this warming soup is bright in colour and flavour! Combining exciting ingredients and textures to develop a smoked turkey corn soup that you’ll be certainly adding to your repertoire. Turkey neck is an inexpensive ingredient which provides such deep flavour and body to this recipe, if unavailable then try with 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 flavour and become deliciously moist. 




Helpful Tips

  1. This soup reicpe works amazingly with almost any ingredients, sometimes I’ll add noodles or ripe plantains, so use what you have available.
  2. 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.
  3. Chop the vegetables into even-sized medium pieces so that they all take the same amount of time to cook.
  4. All of the ingredients can be added at the same time. The dumplings which will be added once tbe vegetables have softened.
  5. Replace the water with chicken broth if you’d prefer, I choose to use water as I also use chicken cubes or chicken bouillon.
  6. 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.



Serving size: 4-5


  • 4 corn on the cobb
  • 2/3 cup split peas
  • 2 ½-3 chicken cubes
  • Black pepper
  • 2 green onions
  • 1 small onion
  • 3-4 sprigs thyme
  • 1/2 cassava (yucca)
  • 1 tbsp sugar
  • 1 small carrot
  • 1 large sweet potato (batata)
  • 3 eddoe 
  • 1 lb smoked turkey neck
  • 2 tbsp butter

Dumplings (optional): 1 cup flour, 2 tbsp sugar, ¼ tsp salt, 1 ½ tbsp butter, water


Dumplings: In a mixing bowl combine the flour, sugar, salt and butter. Then add enough water to form a sticky dough. Towards the end of the soup cooking, use a small spoon to scoop the dumpling dough into the pot to cook.

  1. To an instant pot or pressure pot, add the split peas and washed turkey neck. Cook for 15 mins or until peas have completely dissolved.
  2. To the same pot then add all of the vegetables and thyme.
  3. Pour in enough water to cover the top of the vegetables, then add chicken bouillon, green onions, black pepper and 1 tbsp sugar.
  4. Boil for 20 mins or until the vegetables have softened.
  5. Add the dumplings then simmer for 10-15 mins.

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