Suwam na Mais - Corn Soup - Instant Pot + Stove-top

This Instant Pot Suwam na Mais- Corn Soup with Pork and Shrimps is a faster way to cook the traditional corn soup Filipinos are fond of. Use fresh corn when in season for this recipe. If not available, substitute with canned corn kernels. The sweet shrimps and savory pork pieces add a hefty dimension to this all-in-one soup meal simmering in a ginger-flavored broth. This is an Asian in America recipe. I offer two alternative ways in the procedure to cook this: In the Instant Pot or on the stove-top. Serves 2 to 4.

Prep Time10

Cook Time37

Course: Appetizer, Main Course, Soup

Cuisine: American, Asian, Filipino

Keyword: Suwam Mais Corn Soup

Servings: people

Calories: 115kcal

Author: Elizabeth Ann Quirino

Equipment

Instant Pot multicooker - 6 quarts or 8 quarts.

Ingredients

4 whole fresh corn peeled, silk strings removed
2 Tablespoons vegetable oil
2 cloves garlic peeled, minced
1 whole white or yellow onion chopped
1 knob fresh ginger about 1-inch, peeled, sliced in julienne strips
1 Tablespoon patis (fish sauce)
1/2 pound pork shoulder fat trimmed, cut in 1-inch cubes or 2-inch long strips
1/2 pound fresh shrimps peeled, heads and tails removed
8 to 10 cups organic chicken broth
1 teaspoon salt
1 teaspoon ground black pepper powder
1 bundle kangkong (water spinach) if cut in 2-inch strips about 2 cups; or use baby spinach

Instructions

To cook in the Instant Pot:
To cook the corn: Peel off the husks and silk threads from the fresh corn. Cut them in halves to fit in the steamer basket. Arrange the corn, in vertical position, inside a silicone or metal steamer basket, about 7-inches wide which will fit in the inside pot.
Place the steamer basket with the corn on top of the trivet in the inside pot. Pour 2 cups of water into the inside pot. Water should reach just above the trivet.
Secure the lid. Check that the cooking pressure is on High and the release valve is set to Sealing.
Select Manual and cook at High Pressure for 7 minutes.
When cooking is complete, switch Cancel to turn off Instant Pot. Use a quick release before opening the lid. Open the lid carefully. Use silicone oven mitts and tongs to take out the corn. Let the cooked corn cool for 5 to 10 minutes in a colander. Strip off the corn kernels using a sharp knife. You need about 2 to 3 cups of cooked corn for this recipe. Set the corn kernels aside.
To cook the Suwam na Mais: Discard the water from the inside pot used in cooking the corn. Using paper towels, wipe the inside pot dry. Turn on Sauté. When inside pot is hot enough after about 1 to 2 minutes, pour the vegetable oil. The oil heats up in about 2 minutes. Sauté the garlic, onions and ginger for 2 minutes till fragrant.
Add the patis (fish sauce), shrimps and pork. Mix well for 1 minute. Turn off Sauté.
Pour the broth and corn kernels. Season with salt and ground pepper.
Secure the lid. Check that the pressure is on High and the release valve is set to Sealing.
Select Manual and cook at High Pressure for 20 minutes. When cooking is complete, do a quick release. Carefully open the lid. Add the spinach. Close and secure the lid again.
Select Keep Warm for 5 minutes for the spinach to cook in the residual heat. Click Cancel to turn off. Open the lid. Ladle the soup in individual serving bowls and serve piping-hot.
To cook on the stove-top:
Prepare the corn. Peel off husks and silk threads. Boil in a large stockpot filled with water. Simmer for 12 to 15 minutes till corn is soft and cooked. Remove corn from stockpot. Drain in a colander. Using a sharp knife, scrape off the kernels and set aside in a bowl.
Over medium-high heat, using the same large stockpot, add the oil. When oil is hot enough in about 2 to 3 minutes, sauté the garlic, onions and fresh ginger. Add the patis (fish sauce). Blend well.
Add the shrimps and pork to the mixture. Add 1/2 cup of the broth. Lower heat to a simmer. Cover and let this cook in about 20 minutes till pork is soft and shrimps have turned to a bright orange color.
Pour the rest of the broth and the corn kernels. Season with salt and ground black pepper. Cover and simmer the soup for 10 to minutes more till flavors have blended.
Add the spinach and continue cooking for 5 minutes till greens are soft. Serve piping hot.
Cook's comment: When corn is not in season, try using canned corn kernels in the amount indicated on this recipe.
Disclosure: Instant Pot is a registered trademark of the Instant Pot Company which is not associated with this blog or my cookbook. I was not paid to review or mention the brand Instant Pot or any multi-cooker on my blog or books. But I will gladly recommend this kitchen appliance for fast, easy and flavorful cooking.
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Nutrition