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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