Chamorro corn soup

a bowl of chomarro corn soup in a lady's hands with a tablecloth near by.

A creamy delightful soup with tender chicken and sweet corn simmered in a velvety coconut milky broth. It's a comforting and satisfying dish perfect for any occasion.

5 from 1 vote

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Course: Soup

Cuisine: American

Keyword: chamorro soup, corn soup

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings:

Calories: 524kcal

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)

Instructions

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.

Nutrition