Shred the kernel corn using a food processor. Set aside.

Meanwhile, heat the oil in a cooking pot.

Saute the garlic, onion, and tomatoes.

Once the onion and tomatoes become soft, add the shredded corn. Cook for 3 minutes.

Pour-in the chicken broth and water. Bring to a boil. Cover and simmer for 10 to 12 minutes.

Add the shrimp. Stir and cook for 2 to 3 minutes.

Put-in the malunggay leaves. cook for a minute.

Add salt and pepper to taste.

Transfer to a serving bowl. Serve.

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