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Corn Soup with Mussels and Malunggay

Corn Soup with Mussels and Malunggay is a quick and easy soup recipe that you can make anytime of the day.

Difficulty Medium
Time 30 min
Servings 4
Ingredients 11
Steps 8
Corn Soup with Mussels and Malunggay
Cuisine not specified Updated 3/5/2015

Ingredients

Measured from the catalog payload.

  • 1 lb mussel cleaned
  • 1 14 oz kernel corn
  • 1 cup malunggay leaf
  • 2 cups chicken broth
  • 2 cups water
  • 1/2 teaspoon ginger minced
  • 1 yellow onion minced
  • 1/2 teaspoon garlic powder
  • salt
  • pepper
  • 2 tablespoons cooking oil

Instructions

8 cooking steps

  1. Drain the water from the canned corn. Process the corn using a food processor or blender. Set aside.
  2. Heat the oil in a cooking pot.
  3. Once the oil gets hot, sauté the ginger and onion.
  4. Add the garlic powder, corn, and mussels. Cook for minute.
  5. Pour-in the water and chicken broth. Let boil. Simmer for 8 minutes.
  6. Add the malunggay leaves, salt, and pepper. Stir. Cook for 2 to 3 minutes.
  7. Transfer to as serving bowl.
  8. Serve hot. Share and enjoy!

Catalog details

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Mussel No tags Public recipe Revision 1