With corn, spinach and ground meat (beef, chicken or pork or even shrimp) and flavored with ginger for extra zing, this simple SUAM SOUP is tasty, healthy, and very easy to make.
When I was growing up, this was our staple soup. When my Mom or our help either runs out of ideas or time to make something elaborate for dinner, you can be certain – Suam na Mais or Corn Soup would be on the table.
Don’t get me wrong, I never had any issues or bad feelings about this soup even though I have had this so many times.
Truth is, I love this soup! I actually miss it as my Mom is not here with me in the US to make this soup for me.
This time, because I missed its comforting taste (you know the taste and aroma of a home-cooked meal) I finally had to make it for myself and my family. Perfect timing as it’s now nearly fall season and soon the cold weather would creep in!
The good thing is that this is such a simple recipe that anyone can make it.
This particular version relies on frozen and canned corn kernels rather than the traditional way of using all fresh ingredients as it’s not always possible to get fresh sticky white corn especially in the winter months.
But, if it’s summertime and there’s lots of corn available – feel free to use fresh corn and simply scrape the kernels from the cob using a knife.
You would taste the difference as you will get all that juice from the fresh corn as well.
However, don’t despair if there’s no fresh corn available – the canned or frozen ones are fine, too. The added fish sauce and ginger really liven up the flavor.
The local version calls for Malunggay (Asian Horseradish Tree) leaves to be added. Here I add spinach instead as that’s easier to find.
If you’re in the mood for trying a new soup recipe then certainly make this one. This is the kind of soup that you can enjoy all year through – use fresh corn in the summer (preferably the sticky white corn) or frozen and canned corn in the winter. Enjoy on its own or with some rice.
FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.
By: Manila Spoon
April 8, 2015
With corn, spinach and meat and flavored with ginger for extra zing, this simple soup is tasty, healthy and easy to make.
NOTES ON INGREDIENTS FOR Corn and Spinach (Suam / Swam) Soup
- Ground Beef or Pork – may also be substituted with chicken or shrimp
- Onion or large shallot – peeled and chopped
- Garlic cloves – peeled and crushed
- Ginger root – peeled and sliced. Use fresh ginger root for better flavor.
- Fish Sauce – may be substituted with soy sauce or liquid aminos. Adjust flavor to taste.
- Beef broth – or chicken broth (depending on meat you’re using)
- Ccream style-Corn
- Fresh or frozen corn kernels
- A pack of Spinach leaves – (use fresh Moringa/Malunggay leaves if you are able to find it). Malunggay leaves are traditionally used for this soup.
- Salt and pepper – adjust to taste
HOW TO MAKE Corn and Spinach (Suam / Swam) Soup
- Place the ground pork or beef in a large pan. If your beef is extra-lean heat a little oil first. Stir to cook until the meat changes its color and starts releasing its fat.
- Add the garlic, onion, and ginger. Cook until the onions are soft. Season with a little pepper and fish sauce.
- Add the broth or water. Bring to a boil and simmer covered for 30 minutes. Add the corn and cook for another 5 minutes. Stir the spinach and cook just until wilted. Correct the seasoning with more salt and pepper if needed.
- Ladle into bowls and serve hot. You can have the soup on its own but in our house, we have it with rice naturally.
Yield: 8 Servings
Prep Time: 10 Minutes
Cooking Time: 40 Minutes
Total Time: 50 Minutes
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FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.
Corn and Spinach (Suam) Soup
Ingredients
- 1 lb ground Beef or Pork (may be substituted with chicken or seafood [like shrimp], too)
- 1 large Onion, peeled and chopped
- 4 cloves Garlic, peeled and crushed
- 2 inch size Ginger root, peeled and sliced
- 1½ tbsp Fish Sauce, or to taste
- 6 cups Beef broth or Water
- 1 cup or 1 small canned cream-style corn
- 1 cup frozen corn kernels, unthawed
- 10 oz pack Spinach
- Salt and pepper, to taste
Instructions
- Place the ground pork or beef in a large pan. If your beef is extra-lean heat a little oil first. Stir to cook until the meat changes its color and starts releasing its fat.
- Add the garlic, onion, and ginger. Cook until the onions are soft. Season with a little pepper and fish sauce.
- Add the broth or water. Bring to a boil and simmer covered for 30 minutes. Add the corn and cook for another 5 minutes. Stir the spinach and cook just until wilted. Correct the seasoning with more salt and pepper if needed.
- Ladle into bowls and serve hot. You can have the soup on its own but in our house, we have it with rice naturally.
Last updated on September 8th, 2021 at 06:10 pm
I love adding spinach to my soups, and this combination of ingredients sounds amazing! The fish sauce is a terrific flavor enhancer–yum!
That is so true Liz, anything can be made better by a little fish sauce – so much better than just plain salt. Thanks for your comment. 🙂
I love fish sauce added to dishes. It is a surprising flavor and people never know what that flavor is.
In every dinner table in the Philippines there's always fish sauce on the side – also used as a dipping sauce. We cannot live without it and you're right – it makes anything tastes better but no one would have a clue as to where it's coming from. 🙂
I love soup, and this looks perfect to enjoy in the spring and summer! The flavors sound delicious!
That's right Marcie! Thanks for stopping by. 🙂
What a great soup for spring! Light and colorful and so satisfying!…
All that green spinach truly signals spring love! Thanks, Linda.
Beautiful! Very enticing!
Thanks, Adam! Hope you can try it. 🙂
These soup looks delicious and full of flavor!
Thanks Elena. 🙂
Oh my gosh! We love Suam na Mais!
We do love this a lot, too! Thanks for stopping by Peachy. 🙂
That soup looks super good!
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Hope you can try it Kristel. Thanks for stopping by.
What an interesting combination of flavors. The ginger and fish sauce add extra dimension. A lovely simple meal that can be prepared in minutes. Something we aal need. 🙂
Ginger and fish sauce really enhance the flavor of any dish. Thanks, Susan.
This was so easy to make. At first I was a little bit leery about adding cream style corn, but I figured it was just one cup. I though it would be really sweet. But no, the soup was excellent. I definitely be keeping this recipe.
Author
I am so glad you liked this. My family in the Philippines often made this – even once a week sometimes. Thanks for letting us know.