Suam na Mais (Filipino Corn Soup)
Suam na Mais (Filipino Corn Soup)
Ingredients
For the Shrimp/Chicken Stock
- 1 kg shrimp shells
- as needed chicken stock
For the Suam na Mais
- 1 kg prawn/shrimp
- 8 pcs white corn, chopped, half grated with cob
- 10-15 cloves garlic, chopped
- 1 white onion, chopped
- 1/2 kilo chicken cuts
- 1 tablespoon patis
- 3-5 pcs long green chilies
- 1/2 cup malunggay leaves
- to taste salt
- to taste pepper
Instructions
- 1
Prepare the corn: Remove the kernels from the cobs. Chop half of the kernels and grate the other half, including some of the cob. Reserve the corn cobs.
⏱️ 10 min
- 2
Make the shrimp-chicken stock: In a large pot, combine the 1 kg of shrimp shells with enough chicken stock to cover. Simmer for 15-20 minutes to create a flavorful broth. Strain the stock and set aside.
⏱️ 20 min
- 3
Sear the shrimp: In a separate pan, quickly sear the 1 kg of prawn/shrimp until just cooked through. Set aside.
⏱️ 5 min
- 4
Sauté aromatics: In the same pot used for the stock (or a clean one), sauté the 10-15 cloves of chopped garlic and 1 chopped white onion until fragrant.
⏱️ 5 min
- 5
Cook chicken: Add the 1/2 kilo chicken cuts to the sautéed aromatics and cook until lightly browned.
⏱️ 5 min
- 6
Simmer the soup base: Pour in the prepared shrimp/chicken stock (as needed to reach desired soup consistency). Season with 1 tablespoon of patis (fish sauce) and add the reserved corn cobs. Bring to a simmer and cook for 20-30 minutes.
⏱️ 30 min
- 7
Remove cobs and add corn: Carefully remove and discard the corn cobs from the soup. Add the seared shrimp, along with the grated and chopped corn, to the simmering soup. Allow to cook for a few minutes until the soup slightly thickens from the corn starch.
⏱️ 5 min
- 8
Finish and serve: Remove the soup from heat. Stir in the 3-5 pcs long green chilies and 1/2 cup of malunggay leaves. Season with salt and pepper to taste. Serve hot and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Suam na Mais (Filipino Corn Soup)
For the Shrimp/Chicken Stock
- 1 kg shrimp shells
- as needed chicken stock
For the Suam na Mais
- 1 kg prawn/shrimp
- 8 pcs white corn, chopped, half grated with cob
- 10-15 cloves garlic, chopped
- 1 white onion, chopped
- 1/2 kilo chicken cuts
- 1 tablespoon patis
- 3-5 pcs long green chilies
- 1/2 cup malunggay leaves
- to taste salt
- to taste pepper
Instructions
- 1
Prepare the corn: Remove the kernels from the cobs. Chop half of the kernels and grate the other half, including some of the cob. Reserve the corn cobs.
⏱️ 10 min - 2
Make the shrimp-chicken stock: In a large pot, combine the 1 kg of shrimp shells with enough chicken stock to cover. Simmer for 15-20 minutes to create a flavorful broth. Strain the stock and set aside.
⏱️ 20 min - 3
Sear the shrimp: In a separate pan, quickly sear the 1 kg of prawn/shrimp until just cooked through. Set aside.
⏱️ 5 min - 4
Sauté aromatics: In the same pot used for the stock (or a clean one), sauté the 10-15 cloves of chopped garlic and 1 chopped white onion until fragrant.
⏱️ 5 min - 5
Cook chicken: Add the 1/2 kilo chicken cuts to the sautéed aromatics and cook until lightly browned.
⏱️ 5 min - 6
Simmer the soup base: Pour in the prepared shrimp/chicken stock (as needed to reach desired soup consistency). Season with 1 tablespoon of patis (fish sauce) and add the reserved corn cobs. Bring to a simmer and cook for 20-30 minutes.
⏱️ 30 min - 7
Remove cobs and add corn: Carefully remove and discard the corn cobs from the soup. Add the seared shrimp, along with the grated and chopped corn, to the simmering soup. Allow to cook for a few minutes until the soup slightly thickens from the corn starch.
⏱️ 5 min - 8
Finish and serve: Remove the soup from heat. Stir in the 3-5 pcs long green chilies and 1/2 cup of malunggay leaves. Season with salt and pepper to taste. Serve hot and enjoy!
⏱️ 5 min