filipino creamy corn soup recipe — Creamy Filipino Corn Soup is the kind of thing I crave when it is raining, I am tired, and I just want something warm without doing a lot of work. You know that feeling when you open the fridge and nothing looks exciting, but you still want a real meal? This soup fixes that. It is creamy, a little sweet from the corn, and super comforting with rice on the side. I also love that it is flexible, so you can keep it simple or add protein if you have some. Let me walk you through my favorite way to make it at home.
What is Suam na Mais?
Suam na Mais is a Filipino corn soup that usually comes from provinces where fresh corn is easy to find. If you grew up in a Filipino home, you might remember it being served in a humble bowl next to fried fish, grilled pork, or even just plain rice and bagoong on the side.
What makes it special is the mix of sweet corn, savory broth, and that gentle creamy texture. Some families keep it super light with just corn and aromatics. Others add shrimp, chicken, or even bits of pork. In my kitchen, I usually make a simple version on weekdays, then dress it up on weekends when I have more time.
If you are into comforting Filipino soups, you might also like this cozy noodle one I make when I feel under the weather: Deliciously Cozy Chicken Misua Soup. Different vibe, but the same comforting feeling.
The best part is Suam na Mais is not fussy. It tastes like home cooking. And it is one of those dishes that makes your kitchen smell good fast, which honestly helps my mood right away.
What You’ll Need to Make Suam na Mais
Let us talk ingredients. You do not need anything fancy. If you can get fresh corn, amazing. If not, canned corn works too, and I will not judge because I have done that plenty of times.
Ingredients and simple swaps
- Corn: fresh kernels are best, but canned or frozen works. If using canned, drain it well.
- Garlic and onion: your base flavor. Do not skip these.
- Broth: chicken broth is my go-to, but water plus bouillon is fine.
- Leafy greens: malunggay is classic, but spinach is an easy substitute.
- Protein (optional): shrimp, shredded chicken, or flaked fish.
- Thickener: cornstarch or a little flour mixed with water.
- Seasoning: fish sauce, salt, and black pepper.
I also like adding a tiny bit of butter at the end for extra comfort. Not required, but it makes the soup feel extra “creamy” without needing heavy cream.
And if you are on a comfort food streak, this is another creamy Filipino bowl I love when I want something filling: Creamy Filipino Chicken Lugaw. It is different from Suam na Mais, but it hits that same soothing spot.
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Cooking Steps for Suam na Mais
This is the part where you can relax because the process is pretty straightforward. I have made this on sleepy weeknights and it still came out great. Just keep your heat gentle once the broth goes in, because creamy soups can boil over when you look away for two seconds.
Step by step, the way I do it
1) Saute the aromatics. In a pot, heat a little oil. Saute chopped onion until it looks soft. Add minced garlic and cook until it smells good, not burnt.
2) Add corn and stir. Toss in your corn kernels. Stir for a minute so the corn picks up that onion and garlic flavor.
3) Pour in broth. Add chicken broth (or water plus bouillon). Bring it to a gentle simmer. If you are adding shrimp, this is when I add it, but I do not overcook it.
4) Season it. Add fish sauce little by little. I start with a teaspoon, taste, then adjust. Add black pepper too.
5) Add greens at the end. Once the soup is almost done, stir in malunggay or spinach. They wilt fast, so do not do it too early.
Sometimes I toss in shredded chicken if I have leftovers. If you want a full on creamy chicken comfort meal, this one is a classic in my house: Chicken Sopas Creamy Filipino Macaroni Soup. Different ingredients, but same cozy energy.
“I tried this Suam na Mais on a rainy afternoon and my kids finished their bowls without complaining. That never happens. The corn sweetness made it feel like comfort food but still light.”
How to Thicken the Broth
Here is the little trick that makes this feel like a true filipino creamy corn soup recipe — Creamy Filipino Corn Soup moment. You want the broth to cling slightly to the spoon, not watery like plain soup, but also not thick like chowder.
The easiest way is a quick slurry:
Cornstarch slurry: Mix 1 tablespoon cornstarch with 3 tablespoons water in a small bowl. Stir until smooth, then pour it slowly into the simmering soup while stirring.
Let it cook for about 2 to 3 minutes. You will notice the broth change almost right away. If you want it thicker, add a little more slurry, but do it in small amounts because it thickens more as it cooks.
My personal tip: If you are using canned corn, I sometimes mash a small handful of kernels with a fork and add it back to the pot. It gives a more natural corn texture and helps the soup feel creamy without adding too much cornstarch.
Also, do not let the soup boil aggressively after adding the slurry. Keep it at a gentle simmer so the texture stays smooth.
How to Serve and Store Suam na Mais
This soup is best served hot, right after cooking, when the corn tastes sweet and the broth feels silky. For me, this filipino creamy corn soup recipe — Creamy Filipino Corn Soup is a “bowl in one hand, spoon in the other” kind of meal.
Serving ideas that feel very Filipino
- Serve with steamed rice to make it extra filling.
- Pair with fried fish, grilled meat, or even a simple fried egg.
- Add a squeeze of calamansi if you like a tiny bright kick.
- Top with chopped spring onions for a fresh finish.
Storing: Let it cool, then store in an airtight container in the fridge for up to 3 days. When reheating, do it gently on the stove and add a splash of water or broth because it thickens as it sits.
Freezing: You can freeze it, but just know the texture may change a little after thawing, especially if you used lots of slurry. Still tasty, just slightly different.
One more thing, if you are making this for kids, go easy on the fish sauce at first. You can always add more at the table. The natural sweetness of corn already makes it friendly for picky eaters.
Common Questions
1) Can I use canned corn for Suam na Mais?
Yes. Drain it well, and if you want a fresher taste, add a small pinch of sugar only if needed. Most of the time, canned corn is already sweet enough.
2) What protein works best?
Shrimp is classic and cooks fast. Shredded chicken is great too, especially if you have leftovers. If you want it meatless, you can skip protein and it is still satisfying.
3) Why is my soup too thick?
You probably added too much slurry. No worries, just thin it out with more broth or water, then simmer for a minute and taste again.
4) Can I make it without malunggay?
Absolutely. Spinach is the easiest substitute. Even chopped bok choy works in a pinch.
5) How do I make the flavor stronger?
Use broth instead of plain water, and add fish sauce little by little. Also make sure you saute the onion and garlic long enough to bring out their flavor.
A Cozy Bowl You Will Want Again
If you have been craving something warm and simple, this filipino creamy corn soup recipe — Creamy Filipino Corn Soup is honestly such a good one to keep in your back pocket. It is comforting, budget friendly, and easy to adjust depending on what you have at home. Once you get the thickness right, it becomes that kind of soup you keep “just one more spoon” tasting. Try it soon, and if you end up adding your own twist, I bet it will become a repeat recipe too.
Suam na Mais
Ingredients
Main Ingredients
- 2 cups fresh corn kernels Can substitute with canned or frozen corn.
- 1 medium onion, chopped Base flavor.
- 4 cloves garlic, minced Base flavor.
- 4 cups chicken broth Or water plus bouillon.
- 1 cup leafy greens (malunggay or spinach) Malunggay is classic.
- 1 cup shrimp (optional) Can substitute with shredded chicken or flaked fish.
- 1 tablespoon cornstarch For thickening the broth.
- 3 tablespoons water To mix with cornstarch for slurry.
- to taste fish sauce For seasoning.
- to taste salt and black pepper For seasoning.
- 1 tablespoon butter Optional for extra creaminess.
Instructions
Preparation
- In a pot, heat a little oil and sauté the chopped onion until soft.
- Add minced garlic and cook until fragrant.
- Stir in corn kernels and cook for a minute to combine flavors.
- Pour in the chicken broth and bring to a gentle simmer.
Cooking
- If using shrimp, add it now and cook until it turns pink.
- Season with fish sauce, starting with a teaspoon and adjusting to taste.
- Mix the cornstarch with water to create a slurry and add it slowly to the soup while stirring.
- Let it cook for 2-3 minutes until the broth thickens.
- Stir in the leafy greens just before serving.