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Filipino Corn Soup in a bowl
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Suam na Mais Recipe (Filipino Corn Soup)

Fresh white corn, ground pork, shrimp, and greens in a light, savory broth.
Course Main Course
Cuisine Filipino
Diet Gluten Free
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8
Calories 260kcal
Author Nora Rey
Cost $12-$14

Equipment

  • Large pot or Dutch oven
  • Blender or food processor (optional)

Ingredients

  • 4 to 6 ears fresh white corn
  • 8 ounces shrimp peeled and deveined
  • 1 pound ground pork
  • 6 cloves garlic minced
  • 1 small onion chopped
  • 2 ripe tomatoes
  • 4 cups water more as needed
  • 2 teaspoons chicken base or bouillon or pork flavor
  • 8 ounces frozen chili pepper leaves thawed and rinsed
  • 1 bunch watercress roughly chopped
  • Fish sauce, salt, and pepper to taste
  • Neutral oil for sautéing

Instructions

  • Cut the kernels off the corn and scrape the cobs for the milky juice. Pulse half of the kernels for a thicker soup, or leave them all whole. Set aside and save the cobs.
  • Sear the shrimp in a little oil until just pink. Season lightly with salt, then set aside.
  • Brown the ground pork, breaking it up as it cooks. Season with salt and pepper.
  • Sauté the garlic, onion, and tomatoes until softened, then mix with the pork.
  • Add the whole corn, pulsed corn, corn milk, reserved cobs, water, and chicken base. Season with fish sauce, salt, and pepper.
    Bring to a boil, then simmer for about 15 minutes. Remove and discard the cobs.
  • Return the shrimp to the pot. Add the chili leaves and cook for about a minute, then add the watercress and cook just until wilted. Turn off the heat.

Notes

  • Corn: Fresh white corn (lagkitan) is usually used because it makes the soup a bit thicker. Bicolor corn, canned corn, or frozen corn can also work.
  • Protein: Ground pork is classic, but chicken, turkey, beef, shrimp, or tofu can also be used.
  • Broth: Chicken base (or bouillon) works well here. You can also use pork base or shrimp stock.
  • Greens: Dahon ng sili and watercress work well, but malunggay, spinach, pechay, or sweet potato tops can also be used.
 
Cooking Tips
  • Use fresh corn if you can for better flavor.
  • Pulse some of the corn if you want a thicker soup.
  • Don’t skip scraping the cobs for extra flavor.
  • Add the greens at the end so they don’t overcook.

Nutrition

Calories: 260kcal | Carbohydrates: 5g | Protein: 17g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 87mg | Sodium: 570mg | Potassium: 524mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3021IU | Vitamin C: 16mg | Calcium: 75mg | Iron: 2mg