Sopa de Maiz

Sopa de Maiz Recipe from Philippines

Region / culture: Philippines | Preparation time: 15 minutes | Cooking time: 12 minutes | Servings: 4

Introduction

Sopa de Maiz, also known as Mexican Corn Soup, is a delicious and comforting dish that is perfect for any time of the year. This soup is made with fresh corn, shrimp, spinach, and a flavorful broth that is sure to warm you up on a cold day.

History

Sopa de Maiz has been a traditional Mexican dish for centuries, with each region putting its own unique spin on the recipe. Corn has long been a staple in Mexican cuisine, and this soup is a perfect example of how versatile and delicious this ingredient can be.

Ingredients

0.75 cup thinly sliced white onions
2 cloves minced garlic
0.5 lb (227 g) raw shrimp, shelled, deveined, and diced
2 cup bottled clam juice
2 cup water
0.5 tsp freshly ground black pepper
1.5 cup cooked fresh corn
0.5 cup shredded spinach

How to prepare

In a pan, sauté the onions and garlic in the oil for five minutes.
Add the shrimp to the pan and sauté for two minutes.
Stir in the clam juice, water, pepper, and corn.
Bring the mixture to a boil and let it cook over low heat for 10 minutes.
Add the spinach to the pan and cook for two minutes.
Taste the dish to adjust the seasonings and serve.

Variations

Add in diced tomatoes or bell peppers for extra flavor and color.
Use chicken or tofu instead of shrimp for a different protein option.
Top the soup with avocado slices or a dollop of sour cream for added creaminess.

Cooking Tips & Tricks

Make sure to use fresh corn for the best flavor in this soup.

- Feel free to add in other vegetables or proteins to customize the dish to your liking.

- Adjust the seasonings to your taste preferences, adding more salt, pepper, or spices as needed.

Serving Suggestions

Serve this soup with a side of warm tortillas or crusty bread for a complete and filling meal.

Cooking Techniques

Sautéing the onions and garlic before adding the other ingredients helps to build flavor in the soup.

- Cooking the soup over low heat allows the flavors to meld together and develop a rich and delicious broth.

Ingredient Substitutions

If fresh corn is not available, you can use frozen or canned corn instead.

- Feel free to swap out the shrimp for another protein of your choice, such as chicken or tofu.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove before serving.

Presentation Ideas

Garnish the soup with a sprinkle of fresh herbs, such as cilantro or parsley, for a pop of color and flavor.

Pairing Recommendations

Serve this soup with a crisp green salad or a side of rice for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Sopa de Maiz contains approximately 250 calories, making it a satisfying and nutritious meal option.

Carbohydrates

This soup is a great source of carbohydrates, with the corn providing a healthy dose of complex carbs to keep you feeling full and satisfied.

Fats

The shrimp in this soup adds a good amount of healthy fats, including omega-3 fatty acids, which are important for heart health and brain function.

Proteins

Shrimp is a lean source of protein, making this soup a great option for those looking to increase their protein intake.

Vitamins and minerals

This soup is packed with vitamins and minerals, including vitamin C, vitamin A, iron, and potassium, all of which are important for overall health and well-being.

Alergens

This recipe contains shellfish (shrimp), so be cautious if you have a shellfish allergy.

Summary

Sopa de Maiz is a nutritious and delicious soup that is packed with vitamins, minerals, and healthy fats. It is a great option for a satisfying and comforting meal.

Summary

Sopa de Maiz is a delicious and nutritious soup that is perfect for any time of the year. Packed with fresh corn, shrimp, and spinach, this soup is sure to become a new favorite in your household. Enjoy!

How did I get this recipe?

The moment I found this recipe is one that will always stay with me. It was a warm summer day, and I was visiting my dear friend Maria in her quaint little village in Mexico. As we sat in her cozy kitchen, sipping on hibiscus tea and chatting about life, she suddenly got up and disappeared into a small pantry in the corner.

I could hear the rustling of pots and pans, and the clinking of dishes as she rummaged through her collection. And then, she emerged triumphantly holding a faded, yellowed piece of paper in her hands. "This," she said with a smile, "is the secret recipe for Sopa de Maiz, passed down to me by my mother and her mother before her."

Intrigued, I leaned in closer as Maria began to read out the ingredients and instructions. The recipe called for fresh corn kernels, tomatoes, onions, garlic, cilantro, and a blend of aromatic spices. It seemed like a simple yet flavorful dish, perfect for a light summer meal.

As Maria guided me through the process of preparing the soup, I couldn't help but marvel at her skill in the kitchen. Her hands moved with ease and grace as she chopped vegetables, stirred pots, and seasoned the broth with a delicate touch. It was clear that this recipe was more than just a list of ingredients and instructions – it was a piece of her heritage, a link to her past.

As the soup simmered on the stove, filling the kitchen with a tantalizing aroma, Maria shared stories of her childhood in the village. She spoke of lazy afternoons spent playing in the cornfields, of family gatherings filled with laughter and music, and of the simple pleasures of life in a close-knit community. And as I listened, I felt a deep sense of connection to her world, a world so different from my own yet strangely familiar.

Finally, the moment of truth arrived as Maria ladled the steaming soup into bowls and garnished it with a sprinkle of fresh cilantro. I took my first sip, and my taste buds were instantly transported to a world of bold flavors and comforting warmth. The soup was a revelation – rich and velvety, with a subtle sweetness from the corn and a kick of heat from the spices. It was a symphony of flavors, a celebration of the bounty of the earth.

As I savored every spoonful, I knew that this recipe was a treasure worth preserving. I asked Maria if she would share it with me, so that I could bring a taste of her world back home with me. And with a smile, she handed me the yellowed piece of paper, now stained with splashes of broth and flecks of cilantro.

And so, armed with this precious recipe, I returned to my own kitchen and set to work recreating the magic of Sopa de Maiz. As I chopped and stirred, simmered and seasoned, I felt Maria's presence beside me, guiding my hands and infusing the soup with her love and wisdom.

And when I finally sat down to enjoy a bowl of steaming Sopa de Maiz, I knew that I had not just learned a recipe – I had inherited a legacy, a connection to a world of flavors and traditions that would always be a part of me. And for that, I am eternally grateful to my dear friend Maria and her secret recipe that brought us together in a bond of friendship and food.