Name: Trinidad Corn Soup
Total time: 1 hour 10 minutes
Yield: 6–8 servings
Ingredients: 1 cup yellow split peas; 5 slices bacon, chopped; 1 small onion, chopped; 2 scallions, thinly sliced; 4 garlic cloves, finely chopped; 2 medium carrots, peeled, chopped; ½ green bell pepper, ribs and seeds removed, chopped; 1 seasoning pepper (pimiento), finely chopped (optional); 3–4 tsp. Diamond Crystal or 1½–2 tsp. Morton kosher salt, divided, plus more; ½ tsp. freshly ground pepper; 2 plum tomatoes, chopped; ¼ cup homemade green seasoning or store-bought green seasoning (such as Chief); 1 tsp. thyme leaves; 1 cup fresh or frozen corn kernels; 2 cups 1"-cubes peeled kabocha or butternut squash; 1 13.5-oz. can unsweetened coconut milk; 3 cups low-sodium chicken broth; 1 cup all-purpose flour (optional); 2 ears of corn, husked, cut crosswise into 1"-thick rounds; Trinidadian hot sauce (for serving; optional)

Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Christina Allen

In Trinidad, this hearty soup is most often consumed either while drinking, during one of those in-it-for-the-long-haul kind of nights, or the day after one of those aforementioned nights. Though the ingredient list is long, it’s a forgiving dish that doesn’t mind substitutions or missteps, so long as you don’t skimp on flavor.

Green seasoning, made up of herbs such as parsley, culantro (or cilantro), thyme, and copious amounts of alliums like scallions and garlic, is a key base in Trinidadian cooking. My go-to bottle when I need it fast is Chief brand, but making it from scratch really is worth it. Bacon makes an accessible swap for more traditional pig tails or salted pork; however, corn soup is just as often made without any meat at all, which you can do here by substituting 2 Tbsp. coconut oil (or an oil of your choice) in place of the bacon fat. Leaning on peeled and precut squash will make quicker work of your prep as well. And while dumplings are a staple part of many Caribbean soups and stews, this dish is hearty enough on its own that I’ve made them optional. If you feel like adding them to your pot, it will only add about 15 minutes of time (and one extra ingredient: flour).

While it can be made at any time of year with frozen corn, this soup really shines in high corn season when full cobs are available and the kernels are at their sweetest and juiciest. I can’t promise you it will cure your hangover, but it will certainly fill your belly.