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Add a photoAnother way to enjoy corn. This is a filipino version of corn soup. Not very 'soupy' like the traditional corn soup, but more of a veggie dish. I like to eat it as it is, no rice or bread, just on its own. I love it!
Ingredients
- 4 young white corn on the cob (shredded)
- 1 cup boiled pork (cut into cubes)
- 1 cup shrimp (shelled)
- 200 grams ampalaya leaves
- 3 cloves garlic (minced)
- 1 small onion (diced)
- 1 medium tomato (chopped)
- fish sauce
- salt and pepper to taste
- canola oil
- butter (optional)
Directions
- Saute garlic, onions, tomatoes, shrimp, and pork in hot oil and butter.
- Once the pork is a bit brown, add the shredded corn and saute a little longer.
- Pour in chicken stock (or water) and allow to boil stirring constantly.
- Simmer until corn is cooked through and tender.
- Season to taste.
- Add the leaves and let it boil a bit more.
- Serve hot.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 747g | |
| Calories 754 | |
| Calories from Fat 192 | 25% |
| Total Fat 21.46g | 27% |
| Saturated Fat 7.7g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 472mg | 157% |
| Sodium 477mg | 20% |
| Potassium 1952mg | 56% |
| Total Carbs 45.97g | 12% |
| Dietary Fiber 5.5g | 18% |
| Sugars 5.7g | 4% |
| Protein 94.81g | 152% |
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