Chamorro corn soup

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

1 lb Boneless chicken thighs

1 Onion

2 tbsp Olive oil

1 tbsp Minced garlic

⅔ cup Corn kernels (100 g, 3.5 oz)

2 cups Coconut milk

2 cups Chicken broth

1 tbsp Corn starch

Salt and pepper to taste

Green Onion or chives (Optional for garnish)

Directions

Chop onions then sauté in a deep saucepan with 2 tablespoons of olive oil until they are soft.

Add a tablespoon of minced garlic and sauté just until the garlic is fragrant. This step should take 1 to 2 minutes.

Cut the boneless chicken into bite sizes then add to the garlic and onions. Cook this until the chicken is nicely golden or brownish. Season with seasoning of your choice, I only used salt and pepper. On medium-high heat, it will take 5-8 minutes.

Add frozen corn and 2 cups of chicken broth and cook for 5 minutes

In a bowl add a tablespoon of cornstarch and 2 cups of coconut milk or low fat milk and whisk them together then pour that mixture into the pot.

Cook for 5 more minutes. If the soup is too runny for your liking, mix another tablespoon of cornstarch and 2 tablespoons of water and pour the mixture into the soup to thicken it. If it is too thick, gradually add more milk or broth or even water till it reaches your desired consistency.

Your Chamorro corn soup is ready to be served and enjoyed.

Notes

I had the corn soup at Familyfriend and this was a decent approximation when trying to make it at home!

Nutrition

• Calories: 524 kcal
• Total Fat: 44 g
• Saturated Fat: 27 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.1 g
• Cholesterol: 113 mg
• Sodium: 658 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 23 g