Suam na mais is a type of chicken and corn soup that originated from the province of Pampanga in the Philippines. It’s 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.
Suam na mais is a type of chicken and corn soup that originated from the province of Pampanga in the Philippines. It’s 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. Traditional version also calls for the white kernel corn variety which is creamier and stickier in consistency.
Those ingredients are hard to find here specially the white corn so we will improvise by using normal corn kernels and use spinach leaves instead. If you want to get the full flavour of the traditional version I suggest using fresh corn as well as chili leaves which you can find in the frozen section of your Asian shop.
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Suam na mais is a type of chicken and corn soup that originated from the province of Pampanga in the Philippines. It’s 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.
Ingredients
Scale
500 g chicken thighs bone-in, cut in smaller chunks
4 corn cobs
100 g baby spinach
1 litre chicken stock
2 cups water
1 small white onion, finely chopped
4 cloves garlic, minced
fish sauce
freshly ground black pepper
oil
Instructions
Season chicken generously with salt and set it aside for 15 minutes.
Using a knife slice between the kernels and the corn cob to separate kernels. Set them aside including the cob.
In a pot add oil then sauté garlic and onion.
Add the chicken and brown on all sides.
Pour the chicken stock and water, add the cob then bring it to a boil, remove any scum that rises from the top. Simmer for 25 minutes. Then set aside.
Using a sieve drain liquid into another pot.
Flake the cooked chicken and add it to the drained liquid together with the corn kernels.
Bring to a boil and simmer and cook for 15 more minutes. Add more water if needed.
Turn heat off then add the spinach leaves.
Season with fish sauce and freshly ground black pepper.
I’m Kapampangan and I remember this dish so well. I’ve tried recreating it in the US, but the corn here, even the white ones, are way too sweet and have no flavor. I miss the small white corn we can buy in the markets in the Philippines.
Simple and nourishing soup. This soup sounds real easy to put together with many staple ingredients I have already at home today. Looking forward to giving it a try.
Corn soup with greens added. Interesting.
This looks so good — especially for these low temperatures!
★★★★★
Simply comforting soup!!!
why isn’t manok on the name for the chicken?
I’m Kapampangan and I remember this dish so well. I’ve tried recreating it in the US, but the corn here, even the white ones, are way too sweet and have no flavor. I miss the small white corn we can buy in the markets in the Philippines.
Oh, another winner here – Raymund.
Another wholesome recipe here. I love the greens against the corn, it looks so hearty too. Happy Weekend.
★★★★★
Simple and nourishing soup. This soup sounds real easy to put together with many staple ingredients I have already at home today. Looking forward to giving it a try.
Looks delicious, especially with the cold snap. Love the ‘extra’ with this, my kinda chicken and corn soup.
★★★★★