Corn Soup

 

Corn Soup is my comfort food. I loved eating it as a little girl during rainy days. Eating it now, brings me back in time. I learned to cook two versions of this dish-one from my Mom (with dahon ng sili- soup type) and another one from my mom -in-law (with sitaw- ginisang gulay type with a little soup). Both versions are yummy and delicious, so I decided to combine both recipes. ;)

Corn Soup

Ingredients:

6 pieces sweet corn/white corn in a cob (uncooked), run a sharp knife against the kernels, until you get all the corn kernels from the cob. Run the knife again, to get the juices and small bits of corn still on the cob.

2 bundles of string beans (sitaw), cut into 2 inch pieces

1/2 kg Pork Liempo, cut into small pieces (you can use chicken as well)

1 bundle of Dahon ng Sili

1 head of garlic minced

2 medium sized onion, chopped

2 tbsp. butter

1 tbsp. cooking oil

1 tsp. brown sugar

1/3 cup fish sauce (patis)

salt and pepper

1. In a big pot, heat up a little cooking oil and butter. (the cooking oil prevents the butter from burning). Saute garlic and onion until fragrant and slightly browned. Add in pork pieces and season with salt and pepper. Saute until pork juices comes out and pork pieces are slightly browned. Add in the corn kernels and mix well.

2. Fill up kettle with water and bring to a boil. Pour water* to the corn and bring to a boil.  Season the soup with fish sauce and a little brown sugar to balance the taste. Add in the sitaw. Let it simmer until corn and string beans are tender.

3. Just before serving, top with dahon ng sili and crushed chicharon (In the picture, I don't have dahon ng sili and chicharon, but it's still yummy).

 

*Adjust the amount of water to your liking. Some like it to have a soupy consistency, some like it thick-ginisang gulay with sauce style. Enjoy!