This is a very filling soup usually made from young corn ears. Ideally the corn should be young enough that the uncooked kernels can be easily popped with your fingers.
It takes several ears of corn to produce enough mash for a large casserole of this soup. The grating process is a labor of love. This is why it usually served only during Sunday meals or on special occasions.
Creamed corn is a fair substitute; however make sure you are using unsweetened corn, as the sugar will affect the taste of this savory soup.
Preparation time: 30 minutes
Cooking time: 15 minutes
Good for: 2 -3 people
- 1 tsp cooking oil or pork lard
- 1 tablespoon minced garlic
- 2 tablespoon chopped onions
- 3 cups beef or chicken stock
- 3 cups unsweetened creamed corn OR 3 cups finely grated young corn kernels
- 100 grams chili leaves removed from stem.
- 100 grams crab meat or chicken meat (optional)
- Salt and pepper to taste.
If using young corn, make sure its grated as finely as possible. You can also use unsweetened whole corn but puree it in a blender first until smooth.
In a casserole, sauté onion and garlic in oil until slightly brown.
Add stock slowly into the casserole.
Once stock starts to simmer, add corn and mix thoroughly. You may also add the optional crabmeat or chicken meat.
Let soup simmer for 5 minutes so the corn absorbs the flavor of the stock. You will need to simmer it longer if using fresh corn.
Once the soup reaches desired consistency, add the chili leaves and turn heat off. Replace casserole lid and let the leaves blanch for 2 to 3 minutes.
Serve with plain rice and any fried meat or fish.