With corn, spinach and ground meat (beef, chicken or pork or even shrimp) and flavored with ginger for extra zing, this simple SUAM SOUP is tasty, healthy, and very easy to make.

When I was growing up, this was our staple soup. When my Mom or our help either runs out of ideas or time to make something elaborate for dinner, you can be certain – Suam na Mais or Corn Soup would be on the table.

Don’t get me wrong, I never had any issues or bad feelings about this soup even though I have had this so many times.

Truth is, I love this soup! I actually miss it as my Mom is not here with me in the US to make this soup for me.

This time, because I missed its comforting taste (you know the taste and aroma of a home-cooked meal) I finally had to make it for myself and my family. Perfect timing as it’s now nearly fall season and soon the cold weather would creep in!

The good thing is that this is such a simple recipe that anyone can make it.

This particular version relies on frozen and canned corn kernels rather than the traditional way of using all fresh ingredients as it’s not always possible to get fresh sticky white corn especially in the winter months.

But, if it’s summertime and there’s lots of corn available – feel free to use fresh corn and simply scrape the kernels from the cob using a knife.

You would taste the difference as you will get all that juice from the fresh corn as well.

However, don’t despair if there’s no fresh corn available – the canned or frozen ones are fine, too. The added fish sauce and ginger really liven up the flavor.

The local version calls for Malunggay (Asian Horseradish Tree) leaves to be added. Here I add spinach instead as that’s easier to find.

If you’re in the mood for trying a new soup recipe then certainly make this one. This is the kind of soup that you can enjoy all year through – use fresh corn in the summer (preferably the sticky white corn) or frozen and canned corn in the winter. Enjoy on its own or with some rice.

FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.

By: Manila Spoon
April 8, 2015

With corn, spinach and meat and flavored with ginger for extra zing, this simple soup is tasty, healthy and easy to make.

NOTES ON INGREDIENTS FOR Corn and Spinach (Suam / Swam) Soup

• Ground Beef or Pork  – may also be substituted with chicken or shrimp
• Onion or large shallot – peeled and chopped
• Garlic cloves – peeled and crushed
• Ginger root – peeled and sliced. Use fresh ginger root for better flavor.
• Fish Sauce – may be substituted with soy sauce or liquid aminos. Adjust flavor to taste.
• Beef broth – or chicken broth (depending on meat you’re using)
• Ccream style-Corn
• Fresh or frozen corn kernels
• A pack  of Spinach leaves – (use fresh Moringa/Malunggay leaves if you are able to find it). Malunggay leaves are traditionally used for this soup.
• Salt and pepper – adjust to taste

HOW TO MAKE Corn and Spinach (Suam / Swam) Soup

1. Place the ground pork or beef in a large pan. If your beef is extra-lean heat a little oil first. Stir to cook until the meat changes its color and starts releasing its fat.
2. Add the garlic, onion, and ginger. Cook until the onions are soft. Season with a little pepper and fish sauce.
3. Add the broth or water. Bring to a boil and simmer covered for 30 minutes. Add the corn and cook for another 5 minutes. Stir the spinach and cook just until wilted. Correct the seasoning with more salt and pepper if needed.
4. Ladle into bowls and serve hot. You can have the soup on its own but in our house, we have it with rice naturally. 

Yield: 8 Servings
Prep Time: 10 Minutes
Cooking Time: 40 Minutes
Total Time: 50 Minutes

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FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.

Corn and Spinach (Suam) Soup

With corn, spinach and ground meat (beef, chicken or pork) and flavored with ginger for extra zing, this simple SUAM SOUP is tasty, healthy, and very easy to make.

5 from 1 vote

Print Recipe Save Saved!

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Course Dinner, Main Course

Cuisine Asian, Filipino, Southeast Asian

Servings 6

Ingredients

 

1x2x3x

• 1 lb ground Beef or Pork (may be substituted with chicken or seafood [like shrimp], too)
• 1 large Onion, peeled and chopped
• 4 cloves Garlic, peeled and crushed
• 2 inch size Ginger root, peeled and sliced
• 1½ tbsp Fish Sauce, or to taste
• 6 cups Beef broth or Water
• 1 cup or 1 small canned cream-style corn
• 1 cup frozen corn kernels, unthawed
• 10 oz pack Spinach
• Salt and pepper, to taste

Instructions

 

• Place the ground pork or beef in a large pan. If your beef is extra-lean heat a little oil first. Stir to cook until the meat changes its color and starts releasing its fat.
• Add the garlic, onion, and ginger. Cook until the onions are soft. Season with a little pepper and fish sauce.
• Add the broth or water. Bring to a boil and simmer covered for 30 minutes. Add the corn and cook for another 5 minutes. Stir the spinach and cook just until wilted. Correct the seasoning with more salt and pepper if needed.
• Ladle into bowls and serve hot. You can have the soup on its own but in our house, we have it with rice naturally. 

Keyword corn and spinach soup, corn and spinach soup with ground meat, easy suam recipe, filipino corn soup, filipino mais soup, suam na mais, tagalog suam recipe

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Last updated on September 8th, 2021 at 06:10 pm