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.
- 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
- 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.