CHAMORRO CORN SOUP! How can I describe it? It’s a warm; coco-nutty; stick to your ribs; makes my tummy feel Mmmm GOOD; kind of soup. This soup has evolved and is made in so many different ways, but one things for sure, it’s definitely in the category of ‘COMFORT FOODS’! Often served at parties and most especially at Rosaries, It’s definitely eonomical, fairly quick to prepare, and I’m sure it’s gonna be a warm welcome to any table…..
6 pcs. Chicken drumsticks OR Chicken thighs
1 medium Onion, chopped
1 1/2 Tbsp. Garlic powder
1 1/4 tsp. Black pepper
2 1/2 – 3 tsp. Salt, adjust to your taste
1 1/2 tsp. Accent
2 heaping Tbsp. Chicken bouillon (pictured)
10 cups Water
3 (15.25 oz.) can Corn, drained
1 (14.75 oz.) can Creamed corn
1 (13.5 oz.) can Coconut milk (I prefer Chaokoh brand)
6 – 8 Tbsp. Masa harina flour (pictured)
4 Tbsp. Cornstarch
Begin by combining the first chicken pieces, onion, garlic powder, black pepper, salt, accent and chicken bouillon in a large 6 qt. stock pot. Psst, notice that the chicken pieces are still frozen? It’s alright! 😉
Add the water to the chicken and seasonings in the pot and cook on high to medium high heat.
Bring this up to a rolling boil, then cover and reduce the heat to medium. Cook for about 30 to 45 minutes (longer if your chicken is frozen, 😉 ). Stir and remove the scrum and fat that floats to the top often.
Once the chicken is cooked, remove it from the broth. Set this into the refrigerator so that it cools off quicker. Cover the broth and reduce the heat to low, and allow it to simmer.
Once the chicken has cooled off (roughly 10 minutes) and you’re able to handle it, remove the meat and skin from the bones. Discard the bones, skin, and any gristle from the meat. Shred the meat and set aside.
Bring the broth up to medium high heat again and add the creamed corn. Make sure to stir as you add the ingredients.
Add the DRAINED regular corn to the pot.
Now add the chicken meat and stir the soup. Cover and cook this just until there is a slight boil, reduce heat to medium and cook for about 10 minutes.
NOTE: You can also add 1/2 – 3/4 cup chopped Green onions at this time too for added color OR 1 cup Shredded Imitation crabmeat, OR add the all to this soup! It’s yummy either way….. 😉
While the soup is cooking, pour your coconut milk into a larger container, and add the 6 – 8 Tbsp. of Masa harina flour, (I used 8 Tbsp.) AND the 4 Tbsp. cornstarch.
Using a wire whisk, blend the coconut mixture together, until there are NO LUMPS.
Once the 10 minute cooking time is over, pour the coconut/masa harina mixture into the hot soup, making sure to stir constantly. Allow this to come up to “ALMOST” a boil but DO NOT allow it to boil, cook this just until the soup thickens. Taste the soup and add more seasonings, if needed. Remove from heat. SERVE!
Make sure to refrigerate any leftovers as anything made with coconut milk tends to spoil if left out overnight.