This recipe is basically a type of chicken and corn soup that originated from the province of Pampanga in the Philippines. Suam na mais is quite different from the usual corn soup as it uses chili pepper leaves which gives it that unique peppery taste, having said some recipes call for malungay leaves, sweet potato greens or spinach. However, the traditional version uses white kernel corn variety which is creamier and stickier in consistency. If you have difficulties on finding white corns, you may still use the normal corn kernels and use fresh vegetables to keep its full flavor. Other ingredients used are grated corn, onion, garlic, chicken broth, salt, pepper, all-purpose flour, milk, chicken meat, butter, pechay leaf, mustard leaf, minced bacon and garlic. Give this dish a try to turn your usual vegetable soup into more savoring one.
- 1 cup grated corn
- 1 small chopped onion
- 1 tsp minced garlic
- 4 cups chicken broth
- ½ tsp salt
- ¼ tsp pepper
- 1 tsp all purpose flour
- 1 cup milk
- 1 cup chicken meat, cooked the chopped
- 2 tbsps butter
- 1 pechay leaf, minced
- 1 mustard leaf (mustasa), minced
- ½ tbsp minced bacon
- 1 head garlic, fried
How To Cook Suam Na Mais:
- Fry the bacon until it oozes oil.
- Add the onion and garlic and saute.
- Pour in the chicken broth. Allow to simmer a little.
- Meanwhile, dissolve the flour in milk. Pour into the simmering broth. String and allow to simmer some more.
- Season with salt and pepper.
- Add the corn, followed by the chicken meat, pechay and mustard leaves; stir.
- Allow to boil for a few more minutes until the chicken is cooked.
- When serving, top with butter and fried garlic.
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