Philippine Corn Soup
Submitted by brianjwood on October 08, 2002 at 4:01 am

DESCRIPTION
Philippine Corn Soup

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
I do like soups, and eastern soups are usually very flavourful indeed. Enjoy
Cheers, Brian

Corn didn't arrive in the Philippines until the sixteenth century when Spanish explorers delivered it from the New World, but it was quickly assimilated into the local diet just as it has been everywhere else it has landed. To add a touch of sophistication to this rustic soup, try adding the optional crab meat in the recipe.

Philippine Corn Soup (Sopang Mais)

4 cups (1 L) whole fresh, frozen, or canned corn kernels
4 cups (1 L) water or chicken stock
2 cups (500 ml) milk
1 Tbs (30 ml) vegetable oil
2-4 cloves garlic, finely chopped
1/2 lb (125 ml) crab meat, picked over (optional)
Salt and freshly ground pepper to taste
Chopped parsley or cilantro (coriander) for garnish

Puree the corn and water in an electric food processor or blender. Strain through a sieve, pressing to extract as much liquid as possible, and discard the solids remaining in the sieve. Heat the oil in a large pot over moderate heat and saute the garlic until golden brown. Add the corn liquid, milk, and optional crab meat. Bring to a boil over moderate heat, stirring frequently. Season with salt and pepper and serve garnished with chopped parsley or cilantro. Serves 4
to 6.
Reprinted with permission from The Chef
Bon appetit from the Chef at World Wide Recipes