Drain the water from the canned corn. Process the corn using a food processor or blender. Set aside.
Heat the oil in a cooking pot.
Once the oil gets hot, sauté the ginger and onion.
Add the garlic powder, corn, and mussels. Cook for minute.
Pour-in the water and chicken broth. Let boil. Simmer for 8 minutes.
Add the malunggay leaves, salt, and pepper. Stir. Cook for 2 to 3 minutes.
Transfer to as serving bowl.
Serve hot. Share and enjoy!