Suam na Mais
A comforting Filipino corn soup made with sweet corn and a savory creamy broth, perfect for rainy days or a cozy meal.
Servings: 4 servings
Calories: 250kcal
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.
Notes
Serve hot with steamed rice. Add calamansi or top with spring onions for an extra touch. Let it cool and store in an airtight container for up to 3 days in the fridge. Reheat gently, adding a splash of water if needed.