sopa de maiz (filipino corn soup)

1 Servings
¾ cup Thinly sliced onions
Cloves of garlic, minced
½ pounds Raw shrimp, shelled, deveined, and diced
2 cups Bottled clam juice
2 cups Water
½ teaspoon Freshly ground black pepper
1½ cup Chopped, cooked or canned corn
½ cup Shredded watercress or spinach

Saute the onions and garlic in the oil for five minutes. Add the shrimp and saute for two minutes. Stir in the clam juice, water, pepper, and corn. Bring to a boil and cook over low heat for 10 minutes. Add the cress and cook two minutes. Taste to adjust seasonings and serve.

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