It has become a favorite of mine too so when I chanced upon a great batch of corn at the local grocery store and the price was right, ten cents each, I grabbed them.
I had all the ingredients, dried shrimps in place of fresh shrimps and some frozen bitter melon leaves. The bitterness of the leaves serve as a good balance to the sweetness of the corn.
There were some left over grilled pork which I minced and added to the soup. Unlike corn chowder that calls for a thickener and cream, Filipino soups are almost always clear. A good chicken broth which I had in the pantry was a perfect base for this soup.
It is so simple to make and yet a great comfort food for me. Just one of the joys of summer.
365 Project: Day 197