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4 from 1 vote

Corn Soup with Mussels and Malunggay

Prep Time8 mins
Cook Time30 mins
Total Time38 mins
Servings: 4
Author: Vanjo Merano


  • 1 lb. mussels tahong, cleaned
  • 1 14 oz. can whole kernel corn
  • 1 cup malunggay leaves
  • 2 cups chicken broth
  • 2 cups water
  • 1/2 teaspoon ginger minced
  • 1 medium yellow onion minced
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste
  • 2 tablespoons cooking oil


  • 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!


Serving: 4g