There is another white corn soup in the archive with pork and squash flowers. This version is not as colorful but it is definitely richer in flavor. If it were a photograph, I’d describe the flavors as deep tones and bold saturation. What makes it so richly flavored? Caramelized onions. Instead of simply sautéing sliced onions, I cooked them gently until they had rendered their natural sugar and I waited, so very patiently, until the sugar had turned amber.
It starts with white corn — the kind that isn’t sweet enough to munch on but starchy and sticky when shaved and cooked for a long time. If you’re wondering if you can substitute yellow corn, I will tell you straight off that it won’t give you the thickness that white corn does. If you ask me if canned corn can be substituted, I’ll tell you good luck.
We bought the corn in Laguna on Good Friday. I was too tired to cook the cobs after we got home so I let them sit in the fridge overnight. The next day, I shaved the kernels off the cobs. With a knife — like this. If you prefer a finer shred, you can use a vegetable peeler or a grater. I knife worked fine for me. I cooked the shredded corn in meat broth until tender then I cooled the soft corn and thickened broth, and kept them in the fridge.
Half of the corn, I drained last weekend to cook eggplant and corn patties for Sam (which I forgot to take photos of). The other half became this soup.
Recipe: White corn and chicken soup
- 2 tbsps. of butter
- 2 onions, thinly sliced
- 1 tsp. of minced garlic
- 2 to 3 chicken quarters
- 2 to 3 c. of cooked white corn (with the liquid if you cooked the corn in broth)
- 2 to 3 c. of broth, preferably homemade
- salt and pepper, to taste
- 1 small carrot, cut into small pieces
- 6 to 8 pcs. of okra, cut into pieces
- a bunch of saluyot (jute leaves), leaves only (or you can substitute your choice of leafy vegetable)
- Heat the butter in a thick-bottomed pot.
- Add the onion slices and cook over medium-low heat, with occasional stirring, until very soft and amber-colored. This will take anywhere from ten to 15 minutes. Be patient.
- Add the garlic and cook for another minute until very fragrant.
- Add the chicken. Cook on both sides until no longer pink.
- Pour in the corn with the liquid, of any, and the broth. Season with salt and pepper. Bring to the boil, lower the heat and simmer for 30 minutes.
- Taste the broth. Add more salt and pepper, if needed.
- Throw in the carrot and okra pieces. Simmer for another ten minutes.
- Add the saluyot leaves, pressing them down into the broth. Simmer for another five minutes.
- Taste the broth a final time, adjust the seasonings if needed, then serve the soup hot.
Preparation time: 10 minute(s)
Cooking time: 50 minute(s)
Number of servings (yield): 2 to 3