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0 from 6 votes

Corn Soup with Mussels and Malunggay

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
8 mins
Cook Time
8 mins
Total Time
38 mins
Servings: 4
Course: Soup , Others

Ingredients

  • 1 lb. mussels tahong, cleaned
  • 1 14 oz. can whole kernel corn
  • 1 cup malunggay leaves
  • 2 cups chicken broth
  • 2 cups water
  • 1/2 teaspoon ginger minced
  • 1 medium yellow onion minced
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste
  • 2 tablespoons cooking oil

Instructions

    Cup of Yum
  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!

Nutrition Information

Serving 4g

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories

% Daily Value*

Serving 4g

* Percent Daily Values are based on a 2,000 calorie diet.