Chamorro Corn Soup

This creamy Chamorro Corn Soup is loaded with flavor, its a cozy comfort food that you can enjoy all year round if you opt to use frozen corn or canned corn.

In the fall season, I always like to snuggle up on a couch with a warm bowl of yummy soup. And oftentimes, I think of chicken soup or corn soup. Then I thought, why not combine these two soups and create a homemade chicken corn soup? Aside from it being packed with protein, it’s a great source of fiber and other essential vitamins which makes it an ultimate comfort food during the cold weather. 

Chamorro soup is a classic corn soup recipe from the island of Guam. It is made with corn, boneless chicken thighs, and coconut milk. It may seem complicated because of the coconut milk but I find this an easy chicken and corn soup recipe. Even those who are newbies to corn soup making can make this one.

Ingredients needed

1. Boneless chicken thighs: I used skinless chicken thighs and deboned them at home. You can also use chicken breast if preferred.
2. Onion: Yellow or white onions work well for this recipe.
3. Olive oil: Can be substituted with butter or any other cooking oil in your household.
4. Garlic: Fresh minced garlic is for best flavor, but pre-minced garlic can be used as a time-saving option.
5. Corn: Fresh sweet corn on the cob, canned, or frozen corn can be used interchangeably. Adjust cooking time if using fresh corn.
6. Chicken broth: homemade or store-bought chicken broth or even stock. Vegetable broth can be used as a vegetarian alternative.
7. Coconut milk: Coconut milk adds richness and flavor, but low-fat milk or other milk alternatives can be used.
8. Corn starch: Cornstarch acts as a thickening agent. Flour or mushroom sauce can be used as an alternative thickener if preferred.
9. Green Onion or chives: this is totally optional for garnishing

Please see the recipe card at the bottom for quantities

How to make Chamorro Corn Soup

1. First, finely chop the onions. Then, sauté in a deep saucepan with 2 tablespoons of olive oil over medium heat until they turn translucent and soft. Others prefer to use butter instead of oil and that’s fine. Just make sure to keep the heat on medium or medium-low to prevent the butter from burning. 

2. Add 1 tablespoon of minced garlic and sauté for about 1 to 2 minutes or until the garlic is fragrant.

3. Cut the boneless chicken into bite-sized pieces then add it onto the garlic and onions. Cook this until the chicken is nicely golden or brownish. Then, season with your preferred seasoning. I used only salt and pepper but don’t let me stop you. For some extra spice, you can add a few drops of Tabasco sauce. Cook on medium-high heat for 5 to 8 minutes.

4. Add frozen corn and 2 cups of chicken broth. Cook for 5 minutes. I sometimes buy chicken thighs, boil and debone them so I can use the fresh chicken broth for my soup.

5. In a bowl, add 1 tablespoon of cornstarch and 2 cups of coconut milk or low-fat milk and whisk them together. Then, pour that mixture into the pot. In case you don’t have cornstarch, you can use some flour. I’d mix 3 tablespoons of flour with a cup of water. 

6. Cook the soup for another 5 minutes. If the soup is too runny, you can mix another tablespoon of cornstarch and 2 tablespoons of water, and pour the mixture into the soup to thicken it. On the other hand, if the soup is too thick, you can gradually add more milk broth, or even water until it reaches your desired consistency. 

7. Your Chamorro soup is ready to be served and enjoyed!

Mistakes to avoid when cooking this chicken and corn soup.

1. Do not add the cornstarch directly to the hot soup as it won’t melt easily, it will create lumps. Dilute the cornstarch first in the water before adding it to the pot.
2. Do not add salt without doing a taste test first, broths are high in sodium unless you use low sodium broth.

How to store and reheat leftover soup

If you have any leftovers, you can freeze the soup in an air-tight container or zip lock bag and it will be good for up to 3 months in the freezer or 3-4 days in the fridge. My family loves Chamorro corn soup so much that there are usually no leftovers.

To reheat, place the chicken and corn soup over medium heat in a saucepan and stir occasionally until it is hot, or heat it in the microwave for a few minutes.

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